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

Corned Beef Fried Rice

I love corned beef so I get excited this time of year.  I was thinking of a new recipe to post when my best friend recommended that I make something with leftover corned beef.  It was an excellent idea.  Although we didn’t agree on what I would attempt to develop, I chose corned beef fried rice.  It’s a simple dish that doesn’t take a lot of ingredients and I love fried rice.  
Course: dinner, Side Dish
Cuisine: Fusion
Keyword: corned beef, fried rice, st. Patrick’s day
Servings: 4
Author: 510foodie

Ingredients

  • 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

Instructions

Advanced Preparation

  • 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

Prep

  • 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.

Cooking

  • 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

Pork and Shitake Mushroom Potstickers

Ever since watching Crazy Rich Asians, I can’t stop wrapping potstickers!  I have made these for family, friends, and coworkers, and they all love them. I don’t bother making the wrappers from scratch as it takes up too much time.  Also, I grew up eating dumplings and I have never in my life seen anyone make homemade wrappers. These potstickers are inexpensive to make and tastes delicious.  
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: Chinese
Keyword: appetizer, chinese food, dumplings, potstickers
Servings: 4 people
Author: 510foodie

Ingredients

Potsticker Filling

  • 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

Other ingredients

  • 1 bag round sue gow wraps
  • 1 small bowl room temperature water
  • vegetable or canola oil for frying

Tools

  • non stick pan with a lid
  • parchment lined baking sheet

Instructions

  • 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!