Dirty Pork Fried Rice

I'm warning you right now that this an annoying post (because I used leftovers that you don't have in your refrigerator to make it). Of course you can make it without the leftovers, I just can't vouch for that version. Then again, I can't vouch for anything you cook because for all I know you're not measuring, substituting ridiculous ingredients and leaving out whole steps. But fried rice is pretty much a mish mosh anyway, so just go ahead throw whatever you want in there and hope for the best. If it doesn't work out, you can always order in (my sincerest condolences if your podunk town doesn't have a Chinese restaurant that delivers).

DIRTY PORK FRIED RICE

Yield: 8-12 servings

1 tablespoon vegetable oil

1/2 cup diced carrot

1 cup frozen peas

1 (8 oz.) can sliced water chestnuts, drained

1 (8 oz.) can baby corn, drained and chopped

4 to 5 cups cold cooked rice

1 1/2 cups cooked, chopped pork (I used leftover carnitas)

leftover "carnitas pork base"*

1/2 cup chopped scallions

2 to 3 teaspoons sesame oil, to taste

reduced-sodium soy sauce, to taste

*If you didn't make carnitas, I would substitute 1 cup finely chopped onion for pork base (add in step one, along with the carrots). Of course your rice won’t be as dirty (or porky).

1.      Heat 1 tablespoon oil in a wok or large skillet. Add chopped carrots and cook for 5 minutes, until starting to get tender, but still firm.

2.      Add peas, water chestnuts, and baby corn. Cook for 5 more minutes.

3.      Mix in rice (breaking up any clumps as you add it), pork, carnitas base and scallions. Cook until everything is mixed and heated through, about 7-8 minutes.

4.      Drizzle with sesame oil and soy sauce to taste.

carrots (I used baby carrots)

carrots, peas, water chestnuts and baby corn

"carnitas pork base"

It looks gross, I know. But don't be scared -
it's a flavor explosion waiting to happen.

adding rice, pork, carnitas pork base and scallions

I usually prefer brown rice, but I had just a little
white basmati rice left in my cabinet and used that.

dirty pork fried rice

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Pork Pot Stickers (with Dim Sum Dipper and Cranberry-Teriyaki Sauce)

If you read last week's Asian Braised Short Ribs with Cranberry-Teriyaki Sauce post, then you already know that the hot sauce exploded in my blender, all over me and most of the kitchen. In fact, I thought I got it all, but I'm still finding little spots of crusty, dried up sauce in the most unexpected places (it's like a way less fun Easter egg hunt). Anyway, if you think after that I was going to let even one precious drop of that sauce go to waste, you're crazy. So I made these potstickers to dip in it. As you'll see, I didn't follow all the directions in this recipe - I was definitely feeling a little surly (still pissed about the sauce debacle I guess). But I posted the recipe as is, for those of you in a better mood. But my potstickers still turned out great, plus I don't have any fresh cuts or burns and I still have both my eyebrows.

PORK POT STICKERS

Makes 30 potstickers

1/4 small head Napa cabbage, finely chopped (about 2 cups; 7 ounces)

3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning

1/3 pound ground pork (not too lean)

1 tablespoon fresh ginger, minced (from 1/2-inch knob)

1 small carrot, coarsely shredded (about 2 tablespoons)

2 scallions, thinly sliced (about 1/4 cup)

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon soy sauce

2 teaspoons Asian (toasted) sesame oil

1/2 egg, lightly beaten

1/8 teaspoon freshly ground black pepper

30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package*

1/4 cup canola oil

*Available at Asian markets, or in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/4-inch rounds.

accompaniments: dim sum dipper (see below) and cranberry-teriyaki glaze.

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1.      In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.

2.      In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.

3.      On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

4.      In large non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

from Ming Tsai, Blue Ginger

scallions

cabbage

Only it's not nappa cabbage because I didn't have that, so I used
savoy. Also, I didn't do the step of salting it and waiting 30 minutes
and squeezing out the water because guess what, I didn't feel like it.
That, and I didn't read the recipe first and only had an hour to make these.
But guess what again, it didn't matter. The dumplings still came out great.

pork, scallions, carrot, ginger and garlic

unsalted, un-squeezed cabbage added

adding soy sauce to the egg

adding sesame oil to the soy sauce & egg

pouring the egg/soy sauce/sesame oil into the other stuff

filling all mixed

There weren't any gyoza wrappers at the store, so I used wonton
wrappers. Only I didn't cut them into rounds like Ming Tsai
told me to. I just left them in plain old squares.

filling on a wonton wrapper

folded over into a triangle

sides folded in

raw dumplings

pan frying

I also didn't cook these according to the recipe. Because
again, no time. So I simply pan fried them in a little oil.
Boom...cooked and delicious (nice and crunchy on the outside).

some flipped and golden

draining on paper towels

pork potstickers

DIM SUM DIPPER

Makes about 1 cup

2 tablespoons sambal

1/2 cup rice wine vinegar

1/2 cup soy sauce

1 teaspoon sesame oil

________________________________________________________________

Combine everything in a small bowl. Mix and use or store.

from Simply Ming by Ming Tsai

sambal (spicy chili sauce)

mixing with rice wine vinegar, soy sauce and sesame oil

dipping a potsticker in the dim sum dipper

The only problem was that none of the sambal chunks would stick
to the potsticker. So we poked a little hole in them and then spooned
the dim sum dipper inside. Another make-it-work moment.

CRANBERRY-TERIYAKI GLAZE

Makes about 2 cups

1/2 large red onion, sliced

1 1/2 teaspoons minced ginger

1/2 cup dried cranberries, such as Craisins

zest and juice of 1/2 orange

1/2 cup naturally brewed soy sauce

1 cup cranberry juice

1/4 cup sugar

3 tablespoons grapeseed or canola oil for cooking

kosher salt and freshly ground black pepper, to taste

1.      In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes.

2.      Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by half over low heat, about 10 to 15 minutes.

3.      Immediately, transfer to a blender and blend until almost smooth, drizzling in oil (do not blend until super smooth, with small bits is preferable). Taste and adjust seasonings.

4.      Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

from Ming's Master Recipes by Ming Tsai

For cranberry-teriyaki sauce photos (including my
blender explosion and burnt wrist/arm), check out:
Asian Braised Short Ribs with Cranberry-Teriyaki Sauce

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Chop Suey

Until I made this recipe, I didn't have the foggiest idea what chop suey was. I've never ordered it in a restaurant (or been with anyone else who has either). Of course I've heard of it, but that was where it ended for me and chop suey.

I now know that it's just stir-fried vegetables with a starch-thickened sauce (usually with meat or seafood) and often served with rice (thanks Wikipedia). Which means I've unwittingly made chop suey before and just called it stir-fry. By the way, if you add noodles instead of rice, you can call it chow mein—which I do remembering having as a kid, so it turns out I've been eating and making chop suey all my life. Who knew?

CHOP SUEY

Makes 6 servings

3 garlic cloves, minced

1 tablespoon plus 1 teaspoon oyster sauce

1/2 tablespoon soy sauce

sea salt

1 1/2 teaspoon cornstarch

1 lb. pork tenderloin, cut crosswise into 1/8-inch-thick strips

2 celery ribs, diagonally cut into 1/4-inch-thick slices

1/2 lb. baby bok choy, cut into 1/4-inch-thick slices (leaves and ribs separated)

3 tablespoons Asian toasted sesame oil

6 oz. snow peas, diagonally cut into 1/4-inch-thick slices

1/4 lb. mushrooms, cut into 1/4-inch-thick slices

1 onion, halved lengthwise and into 1/4-inch-thick strips

1 green or red bell pepper, cut into 1/4-inch-thick strips, then halved crosswise

1/4 lb. mung bean sprouts, rinsed and drained

1 (5 oz.) can sliced water chestnuts

1 (5 oz.) can sliced bamboo shoots

1/4 cup chicken broth

freshly ground black pepper to taste

2-3 cups cooked rice (or stir-fried noodles) for serving

1.      Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.

2.      Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 tablespoon sesame oil around side of wok. Add celery and bok choy (ribs only) and sprinkle with salt. Stir-fry for 1-2 minutes.

3.      Add another tablespoon oil to wok and then add the remaining vegetables. Sprinkle with salt and stir-fry until crisp-tender, about 4-5 minutes. Transfer cooked vegetables to a large bowl.

4.      Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Set aside.

5.      Reheat wok and drizzle 1 tablespoon oil around side of wok. Stir-fry pork until just cooked through, about 3-4 minutes.

6.      Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Season with salt and pepper to taste. Serve immediately, with cooked rice.

adapted from Gourmet, March 2002

pork marinating

chopped celery

baby bok choy

red pepper

snow peas

celery and baby bok choy in wok

all the vegetables added to the wok

You can use any vegetables you want.

vegetables cooked

cooking the pork

vegetables added back; pouring in broth/cornstarch mixture

chop suey up close

I stuck with rice for a true chop suey experience.

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Hundred Corner Shrimp Balls with Apricot Dipping Sauce

Okay, I know in the past I've said "fry a sock and it will taste good", but these are sooo much better than fried socks! (Especially the thick, chewy wool ones.) While I was making these little dim sum treats, one of them accidentally rolled onto the floor, so I threw it away. I didn't think much of it at the time, but after I tasted them, I was cursing myself out for letting one get away. That's how much I like them.

The outside is crispy, the inside is warm and almost creamy (except for the awesome welcome crunch from the water chestnuts). The dipping sauce is sweet and tangy. I feel comfortable guaranteeing you that these will be a big hit at your next party. And when I say guarantee, you don't actually get anything if your friends don't like them (so you can take your finger off your lawyer's speed dial).

HUNDRED CORNER SHRIMP BALLS

Makes approx. 60 hors d'oeuvres

1 1/2 lb. large shrimp (30), peeled and deveined

1 (8 oz.) can water chestnuts (1 cup), rinsed and finely chopped

1 large egg white, lightly beaten

1 1/2 tablespoons rice wine or Scotch

1 tablespoon grated peeled fresh ginger

2 tablespoons finely chopped scallion greens

2 1/4 teaspoons coarse salt

2 tablespoons cornstarch

3 cups panko (Japanese bread crumbs)

8 cups vegetable oil for frying

1.      Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.

2.      Preheat oven to 425° F.  Set a rack in the middle of the oven.

3.      Heat oil in a 5-quart pot to 375° F. Fry balls in 4 batches, turning, for 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375° F. between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, place on a metal rack set inside a shallow baking pan and reheat until just hot, about 2 minutes.

Note: Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating on a wire rack on a sheetpan (so the bottoms don't get soggy). 

adapted from Gourmet, February 2000 (originally adapted from Nina Simonds)

shrimp in food processor

pulsed shrimp paste

ginger root (a microplane works great for grating)

water chestnuts

all the ingredients

mixed

raw shrimp balls

rolling in panko

rolled, raw shrimp balls

fried shrimp balls

shrimp balls served

APRICOT DIPPING SAUCE

 Makes about 2 cups

1 3/4 cups apricot jam

2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
dash of tabasco, or to taste
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Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm. Can be made 2 days ahead, cooled, then chilled, covered. Reheat sauce over low heat, stirring.

from Gourmet, February 2000 (originally adapted from Nina Simonds)

apricot jam

lime

dipping sauce in pan

shrimp ball going for a dip

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