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How To make Roast Pork and Mushrooms (Char Shu Moo Goo)
1/2 lb Chinese roast pork
1/2 lb Fresh mushrooms (or sliced
Canned mushrooms) 2 Thin slices ginger root
2 Scallions
1/2 c Chicken broth
2 ts Cornstarch
1/2 ts Sugar
1/8 ts White pepper
1 ts Soy sauce
1 ts Sherry
1/2 ts Salt
1 tb Oil
PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices.
(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner
How To make Roast Pork and Mushrooms (Char Shu Moo Goo)'s Videos
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Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉
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Ingredients:
Pork Belly: 2.9 lb or 1320 g
Ginger: 2-3 slices
Green Onion Roots: 2
Salt: 1 tbsp
Sugar: 1/2 tbsp of Sugar
Five Spice Powder: 1 1/2 tsp
Garlic Powder: 1/2 tsp
Ginger Powder: 1/4 tsp
White Pepper: 1/4 tsp
Rose Wine/Rice Wine: 1 tsp (optional)
Baking Soda: 3/4 tsp
Vinegar: 1 tbsp
Sweetened Condensed Milk: 1 1/2 tbsp
Water: 3 cup or 710 ml and just enough to cover the Pork Belly
Ice water: To cool down the Pork Belly
Music By:
Sunshine Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to Make Yellow Fried Rice (Pork Fried Rice)
Ingredients: (Serving Size: 1)
-Fried Rice:
Long Grain Rice: 2 cups or 400 g
Water: 600 mL or 2.54 cups
Sugar: 1 tsp
Salt: 1 tsp
Chicken Powder: 1 1/2 tsp
White Pepper: 1/6 tsp
Oil: 2 tbsp
Yellow Egg Shade: 1/4 tsp (optional)
Fried Rice: Any meats, seafood and or vegetables:
Roast Pork: 100 g or 3.5 oz
Spanish Onion: 50-100 g or 1.76-3.5 oz
Green Onion: 1-2 tbsp or 1 sprig (green part)
Water: 2 tbsp
Oil: 2 tbsp
How to Make Chinese Brown Sauce, Base Sauce, Mother Sauce.
Ingredients: (2.2 cups or 517 mL)
Unsalted Stocks: 1.5 cup or 355 mL (Unsalted Heated Chicken or Veg. Stocks)
Kikkoman Soy Sauce: 3 tbsp or 45 mL
Sugar: 2.5 tbsp or 30 g
Wine: 2 tbsp or 30 mL
LKK Oyster Sauce: 2 tbsp or 30 mL
Koon Chun Hoisin Sauce:1 tbsp or 15 mL
Pearl River Dark Mushroom Flavored Soy Sauce: 1 tbsp or 15 mL
Sesame Oil: 1 tsp or 5 mL
Green Onions Roots: 1 root or 2 tsp (cut)
Ginger: 1-2 tsp (minced)
Garlic: 1-2 tsp (minced)
White Pepper: A sprinkle
Instruction:
Step 1: Combine all the ingredients together and let the sauce cool down (usually about 1 hour to cool). This allow the flavor to come together.
Step 2: Drain and discard the roots after about an hour of cooling. You can prepare this sauce ahead of time.
Step 3: Store the sauce in the fridge or freeze the sauce.
Note: If you do not mix in the stock you can keep the sauce in the fridge for about 1 month.
Step 4: Setup traps and fight off anybody that tried to steal your (this) recipe.
Mushroom Chicken -- Quick & Easy Chinese Cuisine by Chinese Home Cooking Weeknight Show
Fast (within 15 minutes); Affordable (under $5); Tasty (judged by you!)
For more information on the show and/or the show host, go to Chinese Home Cooking Weeknight (CHCW) website
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How to Make Moo Shu Pork
Learn how to make Moo Shu Pork
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