LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
SHANGHAI BEEF
This is actually one of my grandma's recipes. It is one of her newer ones (it's only about 20 years old). She doesn't cook that much anymore which is a pity because she is a great cook.
Provided by Ben Ross
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in hot oil in a skillet for about 5 minutes.
- Add water chestnuts, capsicum, scallions, salt and pepper.
- Cook 2 minutes longer.
- Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
- Cook and stir until mixture thickens and comes to a full boil.
- Stir in rice.
- Continue cooking the dish until the rice is soft.
- Remove from heat.
- Let the dish stand 5 minutes.
- Serve with parsley as a garnish.
SPICY SHANGHAI BEEF
An Asian inspired creation! :-) Its really good and the heat can be adjusted based on how much red pepper you use.
Provided by NrthTxsGuy in Dallas
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat wok to 375°F and then add oil (always heat wok first).
- Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
- Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
- In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
- Stir broth mixture into beef/onion mixture.
- Cover and reduce heat.
- Simmer for 10-15 minutes.
- Dissolve cornstarch in remaining 1/4 cup of chicken broth.
- Stir cornstarch mixture into wok.
- Cook until sauce thickens.
- Add bamboo shoots and water chestnuts.
- Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
- Garnish with scallions, if desired.
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
PEPPERED BEEF WITH SHANGHAI NOODLES
This stir fry cooks up fast and easy once everything has been assembled. With Shanghai noodles, you get a one dish meal that stretches half a pound of sirloin into dinner for four.
Provided by Abby Girl
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Freeze sirloin steak for 30 minutes for easier cutting. Cut beef into thin strips.
- Combine marinade ingredients in bowl. Add beef and marinate for 20 minutes.
- Heat wok and add 2 T oil. Add shallot, garlic and ground pepper; stir for 10 seconds. Add beef with marinade and stir for one minute. Add bell peppers and bean sprouts; stir for an additional 2 minutes and set aside.
- Heat remaining 2 T oil over medium heat. Add noodles and stir constantly for one minute. Add sauce ingredients and cook for 2 minutes, stirring constantly. Add beef and bell pepper mixture; mix well. Stir fry until heated through. Season to taste with more pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 358.2, Fat 26.8, SaturatedFat 6.9, Cholesterol 55.5, Sodium 710.9, Carbohydrate 11.6, Fiber 1.5, Sugar 3.3, Protein 18.6
SHANGHAI BEER-BRAISED RED-COOKED BEEF
Make and share this Shanghai Beer-Braised Red-Cooked Beef recipe from Food.com.
Provided by Gen7173
Categories Chinese
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add cooking oil to dutch oven over med-high heat.
- When oil starts shimmering, add ginger and beef. Sear until all sides have been browned.
- Mix dark soy sauce and sugar in a bowl. Add to dutch oven and stir the beef in the soy sugar mixture until all sides are fully coated.
- Add pale ale and star anise. Bring to a boil and then lower the heat until barely simmering. Simmer for one hour, uncovered.
- Remove beef to serving plate. Increase heat and reduce the sauce into a glaze. Skim off excess fat from the top of the glaze and pour glaze over beef.
- Add chopped green onions and sesame seeds for garnish. Serve.
Nutrition Facts : Calories 3305.5, Fat 335.6, SaturatedFat 135.5, Cholesterol 449.5, Sodium 2131.7, Carbohydrate 28.4, Fiber 0.7, Sugar 26.1, Protein 41.4
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