Wednesday, March 9, 2011

EGG FOO YONG, PORK AND PEPER STIR FRY, STICKY RICE & NEW PRIM NEST LISTINGS!


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FAUX PEANUT BUTTER COOKIES


PRIM BEE’S WAX BOWL WITH GRASS & EGGS

EGG FOO YONG

I love Egg Foo Yong and this is better than any I have ever ate.

INGREDIENTS:

2 tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1 1/2 teaspoons sugar
1 cup low-sodium chicken broth
3 1/2 teaspoons soy sauce
1 tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil

DIRECTIONS:

Heat 1 tablespoon vegetable oil in a skillet over high heat.

Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes.

Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.

Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.

Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil.

Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets.

Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

PORK AND PEPER STIR FRY

A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice

INGREDIENTS:

Marinade:

1/4 cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste

Stir Fry:

4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
1/4 cup blanched slivered almonds
2 tablespoons chopped fresh mint

DIRECTIONS:

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper.

Stir in pork pieces, cover, and marinated the meat for several hours

Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.)

Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white.

Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

STICKY RICE

Sticky rice is frequently eaten with a meat dish and then a broad variety of vegetables. When you choose your rice, make sure you buy and use Sticky Rice. Sticky rice is not jasmine rice. If you try to cook jasmine rice this way, it will cook, but it will not taste or feel like sticky rice.

INGREDIENTS:

1 cup sticky rice (feeds 2-3 people)

DIRECTIONS:

The Microwave Method:

Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.


2 comments:

Linda ★ Parker's Paradise said...

I absolutely love egg foo yung! To be able to make it at home will be awesome! Thank you!
★Linda★

Allenz said...

I made your egg foo young and it is delicious.....thanks for another great recipe.