Mongolian Beef Recipe

Ingredients:

1-2 lbs of tender beef cut into small strips

1 Green pepper cut into strips

Sweet onion chopped in big chunks

Chopped green onion or scallions

Minced garlic about 2-3 tsp

Ginger paste to taste 2-3 tsp

Sweet soy sauce to taste a few Tbsp.

Soy sauce to taste (a couple of tsp)

Flour ¼ cup

Asian spice or Chinese 5 spice 2 tsp

Sesame oil 1-2 Tbsp

Cooking oil (I used peanut oil) enough to coat the bottom of the pan

Put about ¼ cup of flour and a couple tsp of Asian spice or Chinese 5 spice in a gallon size plastic zippered bag. Add the pre-cut meat into the bag and shake to coat.

Coat the bottom of your pan with oil, add a couple of Tbsp of sesame oil for flavor. Sauté’ the sweet onions and peppers and a little bit of the green onions. Once slightly soft, set the veggies aside but keep as much oil in the pan as possible.

Using the remaining oil from the peppers and onions, (and adding more oil if necessary), sauté 2-3 tsp of minced garlic (or feel free to use a fresh clove or two depending on desired taste). Add the meat and fry until brown. Turn off heat. Add ginger paste, soy sauce, and sweet soy sauce until well coated (the sweet soy sauce is the key to this flavoring).  Add the peppers and onions back into the mix and top with more green onions. Suggestion: serve with rice. 

Hmong-style Eggroll Recipe

1 sweet onion

About a dozen chives

1.5 lbs of pork (ground yourself in processor or buy ground pork)

16 oz cole slaw mix

10.5 oz of bean threads or rice noodles

½ Tbsp white pepper

½ Tbsp black pepper

½ Tbsp salt

1 Tbsp Asian seasoning (or Chinese 5 spice)

3 Tbsp soy sauce

½ Tbsp of Hoisin sauce

1 Tbsp sesame oil

4 eggs

Serve with Sweet Chili Sauce (I recommend Mae Ploy brand with a little water for easier dipping).

Spring Home Spring Roll wrappers (in the freezer section of Asian markets)

1-2 eggs (or just the yolk if you prefer) for sealing the wraps

Oil for frying (I highly recommend peanut oil)

Sweet chili dipping sauce (I recommend the Mae Ploy brand cut with water for dipping)

I recommend chopping the first five ingredients in a food processor. Mix all the ingredients together until well combined. Spoon onto wrap, roll and seal, drop into medium high heated oil. Fry until browned. 

Chinese Dumplings Recipe

16 oz cabbage (coleslaw) mix

½ c. soy sauce

1 small onion

1 Tbsp rice vinegar

1 Tbsp chives

1 tsp sweet chili sauce

1 tsp white pepper

2 tsp minced garlic

1 tsp dumpling sauce

1 tsp hoisin sauce

2 Tbsp ginger paste

1 Tbsp sesame oil

1 Tbsp Shao Xiong cooking wine

1 egg

2 lbs ground pork

Approx. 100 dumpling wrappers (mine were 3 ½ inches across)
Dumpling Sauce for dipping

The beautiful thing about dumplings is that if you don’t like (or don’t have) something from this list you can simply omit it. Play around with the recipe to make it to your taste. If you want an excellent dumpling that tastes as good as what we tasted in China then follow the ingredients closely.

To make them: throw everything on this into a big bowl. I recommend using a food processor to chop up the cabbage (coleslaw mix) and the onion.

Also, if making 100 dumplings at a time, you might want to “cheat” and use a dumpling press. I got mine from Amazon.

To assemble: make sure your wraps have thawed out. Have a small bowl of water nearby so you can moisten the wraps. Put about a dinner teaspoon size wad in the middle of your wrap. There are lots of great websites and videos for instructions if you want to check those out.

We prefer ours to be pan-fried. Put them in a big skillet and fill with water about half way up the side of your dumplings. Add a couple Tbps of oil in the pan before the water gets hot. Put a lid and let the dumplings boil till they’re soft (6-8 mins) then take the lid off and boil out all the water until there’s just oil left to brown the bottoms of your dumplings. Enjoy!