I love making this buffet style dinner every now and again on the boat. I will often change it out for other items and I will do up the recipes for those in later blogs. My first job was cutting vegetables and making pizzas in a little Chinese restaurant in my home town. It’s part of the reason I still do it today. The couple that owned the place were the best, they were like family. So you can see how I love trying to recreate their dishes offshore brings me back. Here are the recipes.
- 2 cups of cooked rice
- 1 egg
- your choice of veggies, I used the frozen veggie mix but I also do it up with a pepper and some diced ham
- 1 tsp chicken stock powder
- about 1 1/2 tbsp of soya or soy sauce (I mix it in until I get the colour I want)
- a little oil to coat the pan or wok
Heat oil in a pan or wok to medium high heat add the egg and scramble fast. Toss in the stock powder and veggies and cook for about 2-3 minutes then add the rice and heat it well. Pour in the soya or soy sauce, coat well and enjoy.
Sweet & Sour Pork
- 1 lb pork loin
1/2 Cup Cornstarch
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
2 cups ketchup
1 cup brown sugar
- 3 tbsps pineapple juice
1/4 cup white vinegar
1 tbsp soya sauce
- 1 small can diced pineapple
- you could also add large diced peppers and onions to this if you would like.
slice the pork up thin and marinate it in some olive oil or sesame oil ( I use whatever is available), soya or soy sauce, and vinegar for about an hour or as long as you can. Then with a deep fryer heated to 360 degrees season the pork with salt pepper and the garlic and toss it in the corn starch until well coated (add more starch if needed). Next fry the pork making well sure it doesn’t stick together. Get in there with some tongs if you have to. Also separate them as they go into the basket. Cook them until brown and crispy. This doesn’t take long about 3-5 minutes max. Transfer the pork to a baking dish. In a medium mixing bowl, whisk together the ketchup and other ingredients and pour it over the pork along with the pineapple. Bake in a oven at 350 degrees for about 15 minutes.
- 1 head of Chinese cabbage, sliced
- 1 medium onion, sliced fine
- 1 carrot, cut into match sticks (Julianne)
- 1/2 cup of bean sprouts
- 2 tbsps cornstarch
- 1/2 cup water
- 3 tbsp oyster sauce
- 1 tbsp soya or soy sauce
- 1/2 tsp garlic powder
Heat oil in a wok or pan at medium high heat, add the veggies and sauté. In a small bowl whisk together the corn starch and water, then add the soya sauce, garlic and oyster sauce. Pour the mixture over the veggies, cook until thickened and serve. Here’s a bonus one this is my Sweet & Sour Chicken Video:
There you go, Three new recipes for you to try out. Show your support and grab a copy of my digital cookbook The Beta Cookbook for only $2.50 CAD. It has lots of great recipes with links to videos for added help. The money will go back into making a bigger published interactive cookbook. Here’s the link it’s safe and secure through PayPal.
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