1 lb lean ground pork
1-2 tsp vegetable oil (as needed)
1½ C shredded carrots
1 C diced yellow onion
6 C shredded napa cabbage*
1 clove minced garlic
2 Tbsp low sodium soy sauce
1 Tbsp oyster sauce
1 tsp fish sauce
1 tsp ground ginger
1 tsp corn starch
12 egg roll wrappers
1 Tbsp vegetable oil
Preheat oven to 400º F. In a large pan (I prefer cast iron), over medium high heat, brown 1 lb of lean ground pork by breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.
Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.
Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, or until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl. Once the cabbage is wilted add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, and then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.
To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.**
Place each spring roll
on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with duck sauce.
1 lb of cooked breakfast sausage (hot or mild), crumbled
2 c cheddar cheese
3 c Bisquick®
1 1/2 c milk
1/2 cup each sautéed onions, green peppers (optional)
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
If freezing, let cool completely then freeze them on a cookie sheet and then put in freezer bag after they are completely frozen.
8 (1-inch-thick) rib pork chops (4 lb total)
1 teaspoon fine sea salt
1 1/4 teaspoons black pepper
2 1/2 tablespoons unsalted butter
1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise
1 cup hard cider
Preheat oven to 450°F.
Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.
1/2 lb ground pork, chicken or turkey
1/4 lb shrimp, chopped into small pieces
1/2 teaspoon soy sauce or fish sauce
1/2 teaspoon sesame oil
3 dashes white pepper powder
1 pack wonton wrappers
Water, for sealing
Oil, for deep frying
In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
Heat up some oil for deep-frying. Deep fry the wontons until golden brown. Serve hot with Thai sweet chili sauce or regular chili sauce.