Recipe of the Month
Many years ago, I wanted to write a cookbook. I pitched my idea to publishers and actually got one publisher that was “intrigued” by my idea. Although I did nothing about it, I still hold on to that letter and think about it occasionally. Today, I launch “Recipe of the Month” to gain some experience and maybe one day have the drive to write that book.
Corned Beef Fried Rice
- 1 lb cooked corned beef
- 4 cups cooked long grain rice
- 4 large eggs
- 2 stems scallions white and green parts
- 2 cups green peas (frozen is perfectly fine)
- 1/4 tsp white ground pepper to taste
- 1 tbsp soy sauce to taste
- 2 tsp vegetable or canola oil
- cilantro to garnish
- Make extra corned beef so you have leftovers to use
- Day old white rice makes for the best fried rice so have this done in advance
- Cut the cooked corned beef in 1/2 inch cubes and set aside
- Beat eggs in a bowl with a fork
- Chop green onions in thin slices and set aside.
- If you are using frozen green peas, cook those as instructed.
- In a large non stick skillet, heat 2 tsp of vegetable or canola oil over medium high heat. When hot, pour the eggs into the skillet. Using a spatula, turn the eggs to cook through. Remove from the skillet onto a cutting board. Cut the egg into small pieces and set aside.
- Place the corned beef in the skillet and mix to warm through.
- Add the cooked rice to the skillet and mix through
- Add the green peas to the skillet and mix through
- Return the eggs into the skillet and mix through
- Add soy sauce for color and taste and mix through
- Add ground white pepper and mix through
- Add green onions and mix through
- Plate and garnish with cilantro
Pork and Shitake Mushroom Potstickers
- 1/2 lb ground pork
- 1/2 cup chopped shitake mushrooms
- 1/4 cup thinly sliced green onions
- 1/3 cup thinly shredded carrots
- 1 cup thinly shredded cabbage
- 2 tbsp minced ginger
- 1 tbsp minger garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp corn starch
- 1/4 tsp ground white pepper
- 1 bag round sue gow wraps
- 1 small bowl room temperature water
- vegetable or canola oil for frying
- non stick pan with a lid
- parchment lined baking sheet
- In a large mixing bowl, combine all the potsticker filling ingredients well.
- Using a spoon, scoop out approximately 1 tbsp of filling in the center of a sue gow wrapper.
- Dip a finger into the bowl of water and wet the entire edge of the wrapper.
- Carefully fold over the bottom of the dumpling towards the top while creating pleats from the front end of one side to the other side until completely sealed.
- As you place the sealed dumpling on the parchment lined tray, push down to create a flat bottom so the dumpling stands up.
- Repeat the process to wrap more dumplings until you run out of filling.
Pan frying the potstickers
- Add 2 tbsp of oil in a pan over medium heat.
- Add enough potstickers (approximately 8-10) in the pan leaving a little space between them.
- Brown the bottom for about 30 seconds, turn them to brown the front for another 30 seconds, and the back for another 30 seconds so they are a golden brown on all sides.
- Pour 1/4 cup of room temperature water into the pan. The pan will sizzle.
- Turn the heat to low and cover the pan.
- Let the potstickers cook through. (approximately 5-6 minutes)
- Uncover the pan and let any remaining water evaporate and cook for another minute.
- The potstickers will begin to crisp up again and you can remove them from the pan and they’re ready to eat.
- Serve with hot sauce or Thai chili sauce or a mixture of both. Enjoy!