Traditional Mandarin Fried Rice Food

SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top. Cook, covered, on high for 5 to 6 hours or on low for 7 to 8 hours, without lifting the lid, until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tbsp of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
• Prepare the Chicken and Wontons: Combine the cornstarch, flour, five-spice powder, salt, and pepper to taste. Dredge the chicken in this mixture, coating both pieces completely. Shake off any excess. Set aside to rest for 10 minutes. Meanwhile, in a large straight-sided skillet, add about 1/2-inch of canola oil. Heat to 350°F. (Use an instant thermometer to monitor). Fry chicken until golden on both sides and cooked through but still moist, about 2 to 3 minutes per side. Timing will vary depending on heat of oil. Remove from oil and drain on a paper-towel covered plate. Residual heat will finish cooking chicken. Let cool and shred with two forks. Sprinkle with a little more five-spice powder and toss to distribute evenly. Chicken may be cooked a day ahead. Store, covered, in the refrigerator. Return to room temperature before serving. In the same hot oil fry wonton strips in batches. Don't crowd the pan or they will cool the oil too much and become greasy. Transfer to a paper-towel covered baking sheet to drain. Sprinkle lightly with salt and a pinch of five-spice powder if desired. Wonton strips can be fried one day ahead. Store in an airtight container at room temperature. Make Dressing: Combine all the dressing ingredients in a small jar. Shake well. Set aside. May be made up to three days in advance. Store in the refrigerator. Assemble Salad: In a very large bowl, toss together the bean sprouts, celery, carrots, cabbage, lettuce, onions, cilantro and almonds. Toss the chicken with a little of the dressing and add to the salad. Toss to evenly distribute. Drizzle with 1 tbsp of the dressing, add half the wonton strips, and toss again. Taste and add remaining dressing if desired. Transfer to a serving bowl, sprinkle with the sesame seeds and remaining wonton strips. Serve immediately.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• Heat a wok or large nonstick skillet over high heat.
• Add 2 tablespoons of the oil and swirl to coat the pan.
• When the oil shimmers, add the eggs, which will puff up.
• Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
• Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
• With the edge of the spatula, break the eggs into small pieces. Set aside.
• Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
• When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
• Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
• Add the soy sauce, pepper, and reserved eggs and toss.
• Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• Serve immediately.
• Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
• NOTE: la chang is Chinese sausage.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 01-17-1999 Recipe by: Ming Tsai