Chinese Happy Family

Chinese Happy FamilyThis dish is called a “Happy Family” because it is blend of all different ingredients, coming together to make something delicious, much like how a family is. This recipe can easily be converted into a vegetarian dish by substituting tofu for the chicken. You can also use beef instead of chicken. This recipe makes about 8 servings.

Ingredients:

6 skinless, boneless chicken breast halves – cut into cubes/strips
1 tablespoon oil

Marinade:
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger

Vegetables:
¼ cup olive oil
2 onions, sliced thin
1 carrot, julienned
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 ½ cups sugar-snap peas
1 cup mushrooms, sliced
1 cup water chestnuts
1 ¾ cups baby corn
1 ½ cups bamboo shoots, sliced

Stir-fry Sauce:
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons water/chicken broth

½ cup sliced green onions*

Directions:

Combine the ingredients for the marinade and pour them into a large freezer bag or a bowl that you can marinate the chicken in. Add the chicken pieces and toss to coat. Let the chicken marinate in the fridge for at least an hour, or even overnight.

In a wok or large skillet, on medium-high heat, add the tablespoon of oil and sauté the chicken pieces until they are cooked through. Remove them from the pan. DO NOT put them back into the bag or bowl that you were marinating in. That is a good way to get food poisoning! Just set the chicken (and any juices) aside on a clean plate or bowl.

Next, add the ¼ cup of oil (or less) to the wok/skillet and add the onions and carrot. Toss to coat and let cook for about 2 minutes. Next add the peppers, tossing and allowing to cook for an additional 2 minutes. Next add the peas and mushrooms, then the water chestnuts, corn and bamboo shoots. Allow everything to cook together for another 2-4 minutes. Add the chicken back to wok/skillet.

In a small bowl, mix together the ingredients for the stir-fry sauce. Make sure you have fully incorporated the cornstarch, so that it is not too lumpy. Pour the sauce over the stir-fry/chicken mixture. Allow the sauce to come up to temperature and you will notice it begins to thicken. Once it has done this, toss the stir-fry to cover everything in the sauce. Serve hot garnished with the green onions. This dish goes really well with rice or noodles.

* To learn how to properly clean green onions, click here.

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Authentic Chinese Egg Rolls

Egg RollsOriginal recipe makes 20 egg rolls

Ingredients:

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded*#
½ carrot, julienned#
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, re-hydrated (or other mushroom)
1 pound barbecued or roasted meat or tofu, cut into matchsticks
2 green onions, thinly sliced*
2 ½ teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
oil for frying, as needed

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, meat/tofu, green onions, soy sauce, salt, and sugar. Continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Alternatively, for a healthy version, you can bake the egg rolls at 350 degrees F for about 10 minutes, or until they are nice and golden brown.

* To see how to properly clean cabbage and green onions, click here.

# For ease of convenience, you can purchase pre-cleaned, pre-checked, bags of shredded cabbage and carrots.