Thursday, July 13, 2006

Chinese Night!

Tonight we had Chinese night for dinner- Sweet and Sour Pork and Chicken, Brown Rice, and Eggrolls. Everything was delicious!Yes, the eggrolls and meat were fried, but I measured the oil after it cooled and I was only "missing" about 1/4 cup- and you know most of that had to end up on the newspaper and paper towels! Besides, it's not going to kill us to do this once a month...

Sweet & Sour Pork and Chicken P2

6 cups cubed boneless skinless chicken thigh and pork sirloin- smaller than 1 inch cubes
2 TBSP soy sauce
5 TBSP arrowroot powder
1 tsp baking soda
1/2 cup pineapple juice
1/3 cup rice wine vinegar
1/3 cup brown sugar substitute
1/4 cup ketchup
1/4 cup water
1 bell pepper, cubed
1 carrot, sliced thin
oil for frying

Mix meats, soy sauce, 3 TBSP arrowroot, and baking soda together well. Marinate in the fridge for 2 hours.
In a small saucepan mix juice, vinegar, sugar substitute, ketchup, and water. Bring this to a boil, then turn down to low, cover to keep warm.
Heat 2 inches oil in a wok or heavy skillet. When hot add in the meat a little at a time, cooking in batches. Make sure to separate the pieces so they don't stick together! Cook the meat about 5 minutes or until it is deep brown and cooked through. Drain the meat on paper towels or newspaper.
When all the meat is done, remove all but 2 TBSP oil from the pan and heat again. Add in the peppers and carrots, sand stirfry for a minute or two. Toss the meat back in the pan.
Mix the remaining 2 TBSP arrowroot with 2 TBSP water and pour it into the sauce mixture. Pour the sauce over the meat and veggies and bring back to a boil. Mix thorouhgly and serve! Serves 4

Eggrolls P2

one bag cole slaw mix
2 TBSP oyster sauce
2 TBSP lite teriyaki sauce
4 mushrooms, finely chopped
8 eggrolls wrappers
2 TBSP water in a small bowl
oil for frying

In a skillet, heat 1 TBSP oil over medium heat. Add in slaw mix and shrooms. Stirfry for about 10 minutes or until the veggies have given all their liquid and it has evaporated. Then stir in the sauces, mixing well. Remove to a bowl and cool.
When cooled, place one wrapper on work surface in a diamond shape and wet the top tip and sides. Using an ice cream scoop, scoop filling onto the middle of the wrapper. Bring the bottom up over the filling, pulling firmly. Roll half way, then tuck in each side over the middle. Finish rolling to the top. Set aside and filling remaining wrappers.
Heat 2 inches oil in a heavy skillet or wok to pretty hot! Carefully place an eggroll into the hot oil, followed by another one (fry two at a time). Fry 3 minutes on the first side, then turn over and fry 2 more minutes. Remove and drain on paper towels or newspaper. Serves 4