The following recipes have been with us for the past generations, and seem to never wear through time. These recipes are actually designed to use leftovers and come up with a flavorful dish out of them.
1. SHRIMP FRIED RICE
Shrimp fried rice is a great recipe for nights when you’re looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don’t have frozen shrimp. Prep time: 15 minutes, Cook time: 10 minutes.
4 ounces of uncooked shrimp, unshelled
Marinade: 1 tbsp oyster sauce, or to taste
With 1 tbsp soy sauce, or to taste
With 1 teaspoon salt, or to taste
With 1 teaspoon cornstarch mixed with 1 teaspoons water
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cooked rice
4 to 5 tbsp oil for stir frying, or as needed.
HOW TO PREPARE
Run the frozen shrimp under warm running water pat dry with paper towels shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tbsp oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tbsps oil, or as needed. When oil is hot, stir fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1-2 tbsp oil, turn the heat down to medium and stir fry the rice. Add a bit of soy sauce and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.
2. PORK CHOP SUEY RECIPE
While chop suey as we know it is an American Chinese creation, and not an authentic Chinese dish, it may have been inspired by the stir fried vegetable Chinese farmers used to eat after a long day working in the fields. Pork chop suey is primarily a vegetable dish the meat is added for extra flavor.
1 pound pork or beef (don’t use pork chops as they are too dry)
1 teaspoon soy sauce
1-2 teaspoon oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) cornstarch
4 tbsps water or chicken broth
2 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stlks celery
1/2 pound snow peas (optional)
Oil for stir frying
HOW TO PREPARE
Cut the pork into thin strips. Add seasoning to pork, adding the cornstarch last. Marinate the pork for 10-15 minutes.
While pork is marinating, prepare vegetables and sauce. For Sauce; whisk together the sauce ingredients and set aside.
For vegetables, cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Heat the wok and add oil. When oil is ready, add the pork. Stir fry until redness is gone. Remove and set aside.
Reheat the wok and add more oil. When oil is ready, stir fry each of the vegetables. The order doesn’t matter, but you can stir fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn’t contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients on the wok. Make a €well€ in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey and serve hot.