Tag Archives: pork

Everything Lo Mein!

Denise and Tom wanted to cook something with me so I chose a good looking recipe from my new Rachael Ray cookbook! Everything Lo Mein. We fired up the laptops and cooked over skype. I only cooked half a recipe and they made a whole one. If you follow the recipe exactly, I would double the amount of sauce you make. Otherwise, the pasta will be a bit dry. I also will probably add a little more garlic next time I make it. Shrimp would be really good in this as well as fried tofu.

Everything Lo Mein
Recipe courtesy Rachael Ray
Prep Time: 15 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings

* 3 rounded tablespoons hoisin sauce
* 3 tablespoons dark soy, eyeball it
* 3 tablespoons water, eyeball it
* 2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
* 1 pound spaghetti
* Salt
* 1/4 cup vegetable oil, divided
* 2 large eggs, beaten
* 3 chicken breast cutlets, thinly sliced into strips
* 3 thin cut pork chops, thinly sliced into strips
* Black pepper
* 2 teaspoons ground coriander
* 2 inches fresh ginger, chopped or grated
* 4 cloves garlic, finely chopped
* 6 scallions, cut into 3-inch lengths then sliced lengthwise
* 1/2 pound shiitake mushrooms, chopped
* 1 red bell pepper, cut into quarters, seeded, then sliced
* 1 small can sliced water chestnuts
* 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

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Posted by on September 16, 2009 in General Food, Meals!


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Asian-type food

Well, since our friend Alegni is in town, he and I decided it would be fun to make dinner for Carter and Ashlee yesterday. We made Pickled Sweet and Sour Cucumbers and Spicy Szechuan Noodles. Both dishes were really good but I had to make a couple of changes to the noodle recipe. It was pretty spicy the way I made it and the recipe called for even more spice!! Emeril is one crazy dude! 😉

Spicy Szechuan Noodles – Serves 4
Recipe courtesy Emeril Lagasse, 2002

1 pound ground pork
4 tablespoons soy sauce
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons finely chopped ginger
2/3 cup finely chopped green onions (scallions)
1 tablespoon Chinese sesame paste
3 tablespoons chili oil (I only used one)
1 cup chicken stock
1 tablespoon dried Szechuan peppercorns (roasted and ground) or 3 tablespoons Szechuan chile paste (I couldn’t find the peppercorns so I used Szechuan chili paste. I only used like 1 1/2 tablespoons of it tho because I didn’t want it to be too spicy.)
3/4 pound Chinese thin egg noodles
1 cup matchstick-cut radish, for garnish

In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain. Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.

When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.

Episode#: EE2C18
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

Pickled Sweet and Sour Cucumbers
From my Chinese cookbook
Serves 6-8

1 slender English cucumber
1 tsp salt
2 tsp superfine sugar
1 tsp rice vinegar
1/2 tsp red chili oil
A few drops of sesame oil

Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into chunks.

In a bowl, sprinkle the cucumber chunks with salt and mix well. Leave for at least 20-30 minutes, longer if possible, then pour the liquid off. (I didnt read the recipe all the way through and I ended up adding the salt into the dressing mixture. If you do this, your cucumbers will be very salty. I added more vinegar to counteract the salt but it was still pretty damn salty. I will not make that mistake again tho.)

Mix the cucumbers with the sugar, vinegar, and chili oil. Sprinkle with the sesame oil just before serving.

Served up!

In the wok!

I also made some swedish butter cookies and more of the bread I made a few times. The bread is in the oven still and I sorta burned the cookies because I wasn’t paying attention. No pics of those 😛

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Posted by on August 31, 2008 in General Food, Meals!


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We are home for a day so I figured I should make SOMETHING delicious. I chose Alton Brown’s potstickers because the recipe looked fairly simple and so yummy!

Perfect Potstickers
Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Wanton Ways

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper (I used a green bell pepper from my garden.)
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Combined ingredients:

My workstation:

First few done:


All complete:

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.


Ratalon’s Electric Wok:

First batch!

Fancy closeup:

All finished!

I used a recipe from Yan Can Cook for the dipping sauce:

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil

Hopefully next time we are home, I can make some awesome stuff. These potstickers were really simple to put together. They take a bit of time to make tho… around an hour I would say to put them all together. I got more than 30 of them tho so I am pretty happy about that. Ratalon helped me make them in his Electric Wok… No pics of him tho because he was in his undies ;-D I really want to try Solstice’s burgers… if we are home tomorrow I might just make them! 😀

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Posted by on August 14, 2008 in General Food, Meals!


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