CHINESE PORK & VEGETABLE HOT POT
I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine.
Provided by Pinay0618
Categories Pork
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
- Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Nutrition Facts : Calories 532, Fat 37.2, SaturatedFat 12.4, Cholesterol 120.9, Sodium 558.1, Carbohydrate 15.5, Fiber 3.6, Sugar 7.6, Protein 32.5
CHINESE PORK & VEGETABLE HOT POT
Steps:
- 1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low. 2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)
Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h1m
Yield 30 pot stickers, 10 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
- Drain, discard stems, and mince caps.
- In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
- Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
- Spoon cabbage mixture into a medium sized bowl and let it cool.
- Add chicken and next 5 ingredients to the bowl and mix well.
- Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
- Bring two points (diagonal corners) in to the center, and pinch together.
- Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
- Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
- In a large non-stick skillet, heat vegetable oil over medium heat until hot.
- Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
- Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
- Set finished pot stickers aside, and keep warm.
- Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
- Serve with soy sauce or other sauce for dipping.
Nutrition Facts : Calories 185.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 18.5, Sodium 434.3, Carbohydrate 16.5, Fiber 1, Sugar 0.9, Protein 7.1
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