Pork Egg Rolls with Sweet and Sour Sauce
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 1/2 cup minced yellow onions
- 1 tablespoon chopped garlic
- 1 pound bok choy, shredded
- 1/2 pound medium shrimp, peeled, deveined and chopped
- 1 tablespoon dark sesame oil
- Soy sauce, to taste
- 1/4 cup sake
- 1 tablespoon sugar
- 1 pound fresh bean sprouts, washed and patted dry
- 1/4 cup green onions, green part only
- 20 (6-inch) egg roll wrappers
- 1 egg, beaten, for egg wash
- Oil, for frying
- Essence, recipe follows
- 1 1/4 cups Sweet and Sour Sauce, recipe follows
Directions
Preheat the fryer.
In a
wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the
bok choy and shrimp. Season with salt and pepper.
Stir-fry for 1 minute. Season with the sesame oil,
soy sauce, sake and
sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a
jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and
drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup
rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup
chicken broth
2 teaspoons cornstarch
Heat the oil in a small
saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the
ginger and cook, stirring constantly, for 30 seconds. Stir in the
pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a
simmer and cook, stirring, for 3 minutes. In a small bowl,
whisk together the chicken broth and
cornstarch until smooth. Add to the sauce mixture and bring to a
boil. Cook for 1 minute, remove from the heat, and cool slightly.
Pour the sauce into a small
food processor or
blender and
pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Yield: 1 1/4 cups
Chinese Dumpling Soup
Ingredients
- 8 cups low-sodium chicken or mushroom broth
- 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
- 1 tablespoon soy sauce, preferably dark
- 1/4 cup Shaohsing rice cooking wine or pale dry sherry
- 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots, thinly sliced on the bias- about 1 cup
- 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
- 3 scallions (white and green parts), thinly sliced
- 4 cups bag baby spinach
- chopped cilantro (optional)
- Asian chili paste (optional)
Directions
Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with
ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and
spinach and cook until the
greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with
chili sauce on the side if desired.
Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
source:
http://blog.cookingchanneltv.com/2011/01/31/chinese-new-year-recipes/?nl=CC_020111_P2_Chinese
