Ingredients:
9 ½ oz long grain white rice (I used wild brown rice)
2 ½ cups cold water
Salt and pepper
12 oz pork tenderloin
2 tsp Chinese five-spice powder
4 tbsp cornstarch
3 extra-large eggs
2 tbsp raw brown sugar
2 tbsp corn oil
1 onion, chopped
2 garlic cloves, minced
1 large carrot, diced
1 red bell pepper, seeded and diced
1 cup peas
1 tbsp butter
Rinse the rice in a strainer under cold running water. Place in large pan, add the cold water and a pinch of salt. Bring to a boil, cover, then reduce the heat, and let simmer for about 9 minutes, or until all of the liquid has been absorbed and the rice is tender.
Meanwhile, slice the pork into very thin, even size pieces, using a sharp knife or meat cleaver. Set aside
Stir together the Chinese five-spice powder, cornstarch, 1 egg, and the raw brown sugar. Toss pork in the mixture until coated.
Heat the oil in a preheated wok or skillet. Add the pork and cook through and crispy. Remove the pork and keep warm.
Add the onion, garlic, carrot, bell pepper, and peas to the wok or skillet and stir- fry for 5 minutes. Return the pork to the wok, together with the cooked rice, and stir-fry for 5 minutes.
Heat the butter in a skillet. Beat the remaining 2 eggs, add to the skillet, and cook until set. Turn out onto a clean plate and slice thinly. Toss the strips of egg into the rice mixture and serve immediately.
Crispy Crab Eggrolls
Ingredients:
6 oz white crab meat, drained if canned and thawed if frozen, flaked
1 ¾ oz canned water chestnuts, drained, rinsed and chopped
1 small fresh red chilie, chopped
1 scallion, chopped
1 tbsp cornstarch
1 tsp dry sherry
1 tsp light soy sauce
½ tsp lime juice
Egg roll wraps
Vegetable oil, for deep-frying lime slices, to garnish
To make the filling, mix the crabmeat, water chestnuts, chilie, scallion, cornstarch, sherry, soy sauce,
And lime juice together in a bowl.
Spread the wonton skins out on a counter and spoon and equal portion of the filling into the center of each eggroll wrap.
Dampen the edges of the eggroll wrap with a little water and fold them in half to form triangles. Fold the 2 pointed ends in toward the center, moisten with a little water to secure, and then pinch together to seal.
Heat the oil in a deep-fat fryer, large, heavy-bottom pan, or wok to 350-375 or until a cube of bread browns in 30 seconds. Deep –fry the eggrolls in batches for 2-3 minutes until golden brown and crisp (if you deep-fry too many at one time, the oil temperature will drop and they will be soggy).
Remove the eggrolls with a slotted spoon, drain on paper towels, and serve hot, garnished with lime.
