Milwaukee may have one of the largest Polish communities in the midwest. The church where my wife and I got married in, the Basilica of St. Josaphat actually had a Polish restaurant directly across the street. I went to school with kids whose last name…
Month: November 2014
Pretty much everyone in my family, with the exception of my oldest son, loves eggs. Whether they be hard boiled, fried, or scrambled, everyone is sure to indulge. To me, eggs might be the best vehicle for serving up any type of hearty meal, and this past weekend, I decided to turn on my family to a dish known as Egg Foo Yung. If you have never had egg foo yung, it is a must try. Think of it as a Chinese omelette, stuffed with all sorts of goodness, and served with an awesome beef gravy. My family totally fell in love with this, and were craving it the following day.
Let’s get started.
Ingredients for the Egg Foo Yung:
- 1 lb ground pork
- 1 cup shitake mushrooms, chopped
- 2 shrimp, peeled, deveined, sliced in half
- 1 sprig of green onion, thinly sliced
- 1/2 tsp sesame oil
- 1/2 tbsp sherry cooking wine
- 1 cup bean sprouts
- 1 tbsp mushroom soy sauce (or regular soy sauce)
- 3 whole eggs, beaten
- 1 tbsp canola oil
- 1/2 tbsp unsalted butter
Ingredients for the Gravy:
- 1 1/2 cup of beef stock
- 1 tbsp minced garlic
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/2 tsp cracked black pepper
Start by adding the ground pork and shitake mushrooms to a large, non-stick skillet, and cook over medium-high heat until the pork is cooked through. Once cooked, add the pork mixture to a bowl and wipe out the skillet.
Make the gravy. Add the gravy ingredients to a sauce pan, and bring to a boil. Reduce the heat, and simmer for a few minutes until the sauce thickens. Once it is thickened, turn off the heat and set it to the side.
To a mixing bowl, beat the eggs, and then add in one cup of the ground pork and mushroom mixture. Toss in the sesame oil, soy sauce, bean sprouts, sherry, and shrimp. Give this a good stir.
To the skillet, add the canola oil and butter, and let that heat through until the butter is nice and melted, over medium-high heat.
Add the entire egg mixture, and spread the mixture out so everything is nice and even. Cook for a few minutes, and once the egg is set, give it a flip and cook another couple of minutes.
Slide the omelette onto your serving dish and ladle on the beef gravy. Garnish with the sliced green onions and any additional bean sprouts.
Trust me when I tell you this. This Chinese omelette is nothing short of amazing. Texturally it is awesome. You get the bits of pork and shrimp, and then the bean sprouts come through along with the great flavors of mushrooom, soy sauce and sesame oil. Don’t even get me started on the gravy. This could be one of my favorite things about the egg foo yung. The gravy… The gravy was out of this world. Beefy, garlic, and Asian inspired, this has got to be one of my favorite dishes, and I was surprised that my most suspicious of eaters devoured the egg foo yung! Hope you enjoy!
Are you like me and have an abundance of spices in your cabinet? I try not to collect many as they often lose some of their potential over time, however I always have things like garlic powder, onion powder, cumin, turmeric, garam masala, paprika, dried…
My kids are huge fans of fried rice, and I make a batch about once a week as I make rice probably twice a week as a side dish. Fried rice is one of those dishes where my pickiest of eaters will consume the eggs, peas, and carrots, only to get a bit or two of great pieces of chopped bacon. It is probably one of the reasons I continue to make fried rice during the week as well. Now I have came up with things such as kimchi fried rice, chorizo fried rice, and one of my kids favorites of all of my fried rice dishes, the bacon fried rice, so this time around I wanted to try something different and come up with a turmeric fried rice.
If you have never had turmeric, well, let’s just say it is really good for you. It’s a common spice in Indian cooking and has a ton of health benefits to say the least, plus it adds some really vibrant color to any dish. Did I mention that fried rice is a perfect way to use up any leftovers as well? In this case, I had some leftover grilled chicken that gave the fried rice some additional texture.
Let’s get started.
- 3 cups cooked Jasmine rice (Best if this is leftover cooked rice from the following day)
- 1 tbsp turmeric powder
- 4 slices of bacon, cooked and crumbled
- 2 tbsp reserved bacon grease
- 4 tbsp unsalted butter
- 1/2 cup of frozen peas
- 1/2 cup of cooked chicken, chopped
- 2 cloves garlic, minced
- 1 whole egg, beaten
- 1/4 cup soy sauce, optional
- salt to taste, optional
Start by cooking your rice. Rinse the rice until the rice is no longer cloudy. We use a rice cooker, using a 1-to-1 cooking method; 3 cups of rice to 3 cups of water. Add the turmeric and the garlic to the rice cooker and give a good stir. Cook, and serve if you would like. That’s what I did, served alongside grilled chicken. I then used the remaining leftover chicken and cooked rice the following day for this recipe.
When you are ready to make your fried rice, start by cooking the bacon. Once cooked, remove and set aside on a plated lined with paper towel. Reserve about 2 tablespoons of the bacon grease, then add the butter and let that cook on medium heat until it is nice and bubbly.
Add the chicken and get a bit of color onto it, cooking for a couple of minutes. Add the rice and start breaking it up with your wooden spoon.
After a few minutes of cooking the rice, add the beaten egg, and start mixing up the rice.
Next add the bacon pieces, soy sauce, and continue to cook.
Turn up the heat to medium-high. Add the peas, and stir.
Continue cooking on medium-high heat until you get a bit of some crispy fried rice going on. Once you are satisfied, taste, and season with any salt, or other remaining things you might like in a fried rice such as chili flakes, or chopped chilies.
This turmeric fried rice was great, and as much as my kids questioned the color, the began to dig in, and realize that it was their standard fried rice, but with an added benefit of turmeric.
What’s your favorite way to make fried rice? I’d be curious to know… Hope you enjoy!