Dinner IHO Olympics Opening!
In honor of last night’s opening ceremony of the Olympics, I decided I would be thematic and make a Chinese dinner. As a side note, the ceremony was fantastic and I’m definitely looking forward to watching the water events and the gymnastics!!
Anyway, I made pork fried rice and pot stickers and I got some frozen spring rolls also. The fried rice is something I’ve made a bunch of times and its pretty easy. Make white rice per your usual method. I have a rice cooker so I used that. I made 3 cups of rice so that I would have left over b/c its yummy!! If you have a wok, use that otherwise any deep and wide sautee pan will do. Pour oil into the wok, just enough to coat the bottom and scramble some eggs. I used 5, but whatever works. No liquid in the egg, just beat them lightly and pour them in. When they’re cooked, remove them from the pan. Next cut whatever meat you’re using (if any) into cubes pre-cooked. Pour a bit more oil into the pan and add the meat, cook until slightly brown, then add chopped scallions and whatever other veggies you like – water chestnuts, bean sprouts, etc. Cook for a few minutes until wilted. Add 2 teaspoons (ish) of ground ginger and a few splashes of soy sauce and let it cook until combined. Remove from pan and set aside. Add the cooked rice to the pan and break it up then add all the pre-cooked ingredients – eggs, veggies, meat and stir to combine. Add soy sauce until desired color and taste are reached and allow to cook over low heat for 5-10 minutes for flavors to combine. Easy.
Pot stickers were new for me, but my dad had made them so I asked him. Cut up cooked pork and pulse in food processor until its in small pieces but not pulverized. Chop mushrooms very fine – I used Baby Bellas but you can use anything – Shitake, white, whatever. Also chop scallions very very small. Combine the pork, mushrooms, & scallions in a bowl and mix together. Add minced garlic – 2 cloves, about a teaspoon of ground ginger and a splash of soy sauce. Add S&P to taste. You need wonton wrappers for this, small squares. Place a spoonful of the mixture in the center, wet the outside of the wrapper and fold the 2 corners together and press the sides firmly to seal. Repeat until you use all the mixture. In your largest sautee pan, put oil to coat the bottom and turn the heat on to medium. Once the oil is hot, add the pot stickers in a single layer, flip once after they have begun to brown slightly. Add enough water to the pan to come up just to the bottom of the pot stickers and cover the pan. Turn the heat to low-medium and allow to cook until the water has steamed off. Thats it!
2 easy and yummy Chinese dishes!! I don’t measure when I cook, I eyeball so all measurements are approximate. The good thing about this meal is that it’s even better left over so make you make enough to last for more than one meal!!
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