Anyway, tonight's dinner reminds me of those days. We haven't gone all out like that in a long time. I think we need to start our kid cooking night again for the new year. Even though it's just the girls, I think we'll have a lot of fun....and who knows, we might learn something!
Our recipes for the evening include:
Sweet N Sour Chicken
Steamed rice
Steamed pork dumplings
Egg Rolls
Sunset Cocktail - it's pretty and the kids love them
Sweet N Sour Chicken
1 pound boneless skinless chicken breast, cut into thin strips
1 cup self-rising flour
1 egg, beaten and add a tablespoon water
Soy Sauce
1 green bell pepper, seeded and cut into strips
1 carrot, peeled and sliced thin at an angle
1 8 oz can pineapple chunks, drained but reserve the juice
1 clove garlic
Oil for frying
Sprinkle the chicken breast with soy sauce. Mix the egg/water and place in a bowl. Roll each chicken strip in flour, then the egg wash, then flour again. Place on a rack and let stand while the oil is heated (5-10 minutes). Heat oil to 375. Fry the meat a few pieces at a time until brown and crisp, set aside on paper towels.
Heat a tablespoon of oil in the wok or skillet and add a clove of garlic. Stir garlic in oil until browned, then discard. Add green pepper and carrot to oil. Stir fry for about a minute. Pour in ½ cup of water. Cover and steam for about 3 minutes or just until crisp-tender. Add sweet and sour sauce. Add pork and pineapple, stirring gently until the meat is reheated. Serve with rice.
The sauce:
¾ cup white vinegar
¾ cup sugar
½ cup of the reserved pineapple juice
½ cup water
1 Tablespoon catsup
1 T soy sauce
1 T cornstarch
In a pan, combine vinegar, sugar, pineapple juice, and catsup. Stir over low heat until sugar has dissolved. Add the soy sauce. Dissolve the cornstarch in the water and stir it into sauce. Stir over low heat until thickened.
Steamed Pork Dumplings
For filling:
½ pound ground pork
2 green onions, minced
¼ cup mushroom paste
1 clove garlic, minced
1 tsp rice vinegar
1T soy sauce
1 tsp sesame oil
1 tsp fresh minced ginger
Salt & pepper (to taste)
20 wonton wrappers
1 egg, beaten
Combine all filling ingredients in a mixing bowl. Stir with hands until well mixed.
Place a small spoonful of filling onto the wrapper. Brush any exposed wrapper with the egg, then fold and seal the wrapper. Be sure to squeeze out any air pockets.
Place the dumplings in a prepared bamboo steamer and steam for 15 minutes.
Egg Rolls
For filling:
½ pound ground pork
2 T cornstarch
2 T soy sauce
1 teaspoon ginger
¼ pound mushrooms, chopped fine
½ cup bamboo shoots, chopped fine
3 cups cabbage, chopped fine
1 can water chestnuts, chopped fine
1 tsp salt
2 tsp sugar
1 pkg frozen egg roll wrappers
In a small bowl combine pork, cornstarch, soy sauce, and ginger. Let stand for 15 minutes.
Stir fry mushrooms about a minute, then add the pork mixture and stir fry until cooked. Add the rest of the ingredients and stir fry until cabbage is crisp tender. Cool thoroughly.
To make:
Thaw the wrappers until pliable. Use about ¼ cup filling per eggroll, placing the filling diagonally across the center of the wrapper. Fold the eggroll and use cold water to seal. Keep the wrapped eggrolls covered with a damp cloth to prevent drying.
Deep fry at 375 for 4 minutes or until golden brown. Drain on paper towels.
Here's how they look when they are ready to fry....
Sunset Cocktail
3 parts sparkling cider (fill the glass about halfway)
2 parts apricot nectar (fill until nearly to the top)
1/2 part grenadine (just enough to add the color)
Pour cider into a pretty glass, add the nectar and top with the grenadine. The grenadine will sink to the bottom and you will have something that looks like this....
