Mu Shu Pork - King Wha Copycat Recipe

For those of you who live by me, King Wha Restaurant has been the iconic Chinese food restaurant  in the little land we live and love call Burien.  When I would tell people I lived in Burien they only know the name because King Wha, the best Chinese food restaurant was there.  I have been going to King Wha since I was in grade school and I have always stayed true to my order, Hot and Sour soup, Mu Shu Pork and Mandarin Chicken.  All of these items I had also deemed in my head "restaurant food" and had never tried at home until today....I made Mu Shu Pork!! And in my option it turned out better than King Wha, and it was easy!

Mu Shu Pork - King Wha Copycat Recipe 

Serves 6 -1 large pancake or 10 -1 small pancakes  

pre-time : 20 mins, cook time 30 mins 

Ingredients: 

1 lb pork loin -trimmed, pounded and cut into small bit size piece

Marinate:
2 Tbls dark soy sauce
2 Tbls rice wine or dry sherry ( I only had dry sherry cooking wine)
2 Tbls sugar
2 tsp cornstarch 

Sauce: 

1/2 cup chicken broth 

2 Tbls soy sauce

2 Tbls rice wine or dry sherry 

1 tsp salt

2 tsps sesame oil 

2 tsps corn starch 

Other: 

1 cup - 1 1/2 cups any kind of mushrooms cut into bit sized pieces
1 small can bamboo shoots- rinse din water 2-3 times.
1 bunch green onions
3tbls chopped fresh ginger
2 - 3 eggs beaten
1/2 teaspoon salt
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil

1 bag bean spouts
Plum sauce - Prepared
Tortillas or Mandarin pancakes ( Tortilla Land is what I used in the refrigerator section with a yellow package) 

Directions: 

1.  Take Pork; trim off fat, cut into bite sized pieces and pound then. 

(this is what I used, it's a end piece of a pork loin) 

2.  Make marinade, combine soy sauce, rice wine/sherry, sugar and corn starch in a bowl and mix until blended. Add pork and allow to sit for at least 15 mins.  

3. Make Sauce in a separate bowl and set aside - broth, soy sauce, salt, oil, sherry/rice wine, corn starch. 

4. Heat up your frying pan be sure to use a non-stick or a Wok. I used a 10 in cast iron non-stick on Med-High heat.  When pan is hot add 1 tablespoon oil.  Add your 2-3 scrambled eggs to the pan and scramble eggs until no longer runny.  Remove egg and wipe pan clean with a paper towel.

4.  After pan has been cleaned out heat 1-2 tablespoon oil  on Med-High heat and add in the chopped ginger until fragrant then add in the pork and the marinade and cook pork until no longer pink. Some of the pieces will stick to the bottom but that's okay, just done let it burn. 

Once pork is done, remove from pan and set aside.  Wipe down pan as best as you can and heat the remaining 2 tablespoons oil. 

5.Add mushrooms to hot oil and allow to reduce 2 minutes until they begin to wilt.  Add bamboo shoots and 1/2 of your bunch of onion then add the pork and eggs back into hot pan and turn heat to high and add your reserved sauce. Allow all flavors to blend and sauce to thicken ( about 5 mins) .

vegetables cooking 

                                                         final assembled Mu Shu Pork  

6. Pancake assembly: 

Warm your pancakes - I used these Tortilla Land tortillas and my crepe pan: 

7.  Spread plum sauce, bean sprouts, green onions and pork mixture on your pancakes and enjoy! 

7 Layer Greek Dip with Pita Chips

I found this 7 Layer Greek Dip recipe in a QFC coupon mailer back in April.  It floated around my house for a month before I got all the ingredients I needed.  I knew it would be an instant hit and relatively simple to make.  It was everything I had hoped for and more..... pairing Greek Salad and 7 Layer Taco Dip two of our favorites into one wonderful creation.

7 Layer Greek Dip 

7 Layer Greek Dip 

Prep time: 20 mins
Serves 8 - 10 people 

Ingredients: 
1  - 8-12oz container hummus
1 lemon juiced
1  cup chopped peeled cucumber
1/2 cup chopped red onions
1/2 cup chopped red bell pepper
1/2 cup green onion (optional)
1/2 cup chopped pitted kalamata olives
1/2 cup feta cheese
Basil - optional
Pam cooking spray

Direction: 
1. select your presentation container - I used a 10 in glass pie dish.  Spay baking dish with Pam, mix hummus and lemon together, spread mixture on bottom of pie dish.  

2.  Follow hummus layer with fine chopped cucumbers:

3. Solicit help to chop onion so you don't cry, use swimming goggles.  Bill posed for this.  

4. Chop remaining ingredients and layer on top dip.

5. Add chips and serve - can be made a few hours in advance, does not save well over 12 hrs.  

Enjoy! You can modify however you want - maybe even add some tomatoes.  

Vietnamese Fresh Spring Rolls

Today I wanted to share with you a new discovery of working with rice paper wrappers and my fascination with Vietnamese cooking.  I have always thought of Fresh Spring Roll as restaurant food.  When I say "restaurant food" I need to define that in my words,  it's food I never imagined being able to make at home.  Something too that I would not consider attempting or know where to begin to shop for the ingredients.  About 5 years go I had my first fresh spring roll at Pho Thai Burien  and could not believe how delicious it was.  It was packed full of vegetables fresh mint, basil, rice noodle and shrimp all rolled into a wrapper.  And then dip in a creamy peanut butter sauce or a hot chili sauce.  I loved these rolls so much that it justified going to Pho Thai Burien at least once a week for dinner.

When Bill asked today what I wanted for my birthday dinner, I told him I wanted to try to make Pho Thai's Spring Rolls.  So he sent me flowers and we went and shopped for the ingredients.  

Birthday Flowers:

And now the how to make spring rolls:

Prep time:  25-30 mins
Ingredients: 
Rolls: 
8  large rice wrappers
1 large bowl of hot tap water
2 cups fresh bean sprouts
1 1/2 cups shredded carrots
1 cucumber (peeled and julienne)
20 leaves of Thai basil or fresh mint
2 cups mixed baby greens salad mix
1/2 lb cooked and peeled shrimp butterfly cut (51/60)  *any protein you can use; chicken, pork tofu*
1/2 lb cooked rice noodles  (optional)
Sauce:
(your choice)
Peanut Sauce
Any Asian style dressing
Thai Chili Sauce

** Most restaurants will use noodles as fillers to add density, if you're going to use rice noodles cook to package instruction and let cool. I didn't use in my rolls and they were not missed**
Directions:

1. Prepare all vegetables and butterfly your shrimp for easy rolling.

2.  One all roll ingredients are prepared put hot tap water in a dish.  Each wrapper will need 3-8 seconds in the hot water depending on how hot your water is.

**I got these wrappers at Wayne's in Burien, they were $1.60 for 20** There are lots of options, I have not a clue if one is better than the other, I got the one with the cutest picture on the front.  

3. Start your rolling:

I am still a little rusty at the roll part but you get the hang of it after about 4. I rolled them like a burrito and the rice paper was really stretchy.  

4. Cut them at an angle and serve!  You can also wrap them individually in plastic wrap and keep in the fridge for a day.  Enjoy with your favorite dipping sauce, I used home made peanut sauce.

I'm Back to Blogging!

After a long blogging sabbatical I'm back. In these past three months a lot has happened. I am going to be back on track with posting at least 3 times a week with all the great treats I have been making.  While I was on a the blog break here are few big events!

1. I got engaged!  ( sorry that picture is kind of blurry)

Here is a better one! 

2. I started a new job at "Global Giant" Amazon.....

3. We picked a date - and a venue and started a wedding website..... Here are some pictures.  

Date 6-29-12

Location: 

Laurel Creek Manor 

 
 and if you want more details this is the website we started....

http://johnsonwoodall.ourwedding.com

Just like Mom's Split Pea Soup

Yesterday in Seattle it was pouring down rain.  It felt like November and it's June.   I had some ladies coming over for a Stella and Dot trunk show and I knew that something warm would pair well with some of the appetizers I had planned for 70 degree weather.  With that being said I made Split Pea Soup.  Growing up our Grandma and Mom would make pea soup after Easter lunch. Mom would prepare everything in Grandma's large soup pot and let it simmer for the next 6 hrs and we would have soup and homemade french bread for dinner. Hannah, Abby and I all have fond memories of this once a year soup.  As I got older and started cooking more in college, soups were one of the first things I mastered. Soups are still my go to for all party gatherings.  I don't know about you, but for me it's hard to say no to a bowl of soup. 


This soup makes a lot. So the remainder I usually divide it into freezer bags. When you want to reheat, defrost in fridge the day before and add water or chicken broth to desired consistency. 

Mom's Split Pea Soup 
Serves: 15-20 1 cup servings ( can be halved easily) 
Cook Time 6-8 hrs


Ingredients

• 1 tablespoon olive oil
• 2 chopped onions
• 2 cups chopped carrot ( 8 carrots) 
• 1  bunch chopped celery
• 6-8 cloves minced garlic
• 1bag green split peas
• 1 1/2 - 2 Lbs ham hocks, shank,pieces or cubed ham ( any combo) 
• 8 cups fat-free chicken broth
• 8 cups water
• 2 tsps oregano ( fresh or dry) 
• 2 tsps thyme ( fresh of dry)
• 4 bay leaves
• 1 tsp marjoram ( optional )   

• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste 

Directions

I use my crock pot but a large soup pot is where this recipe was derived from: 

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and spices and cook, stirring, for 30 seconds. ( add to your crock pot option here) 

Score the ham hock. Place in a pot,   ( or crock pot) 

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas.  Add 8 cups of and 8 cups chicken broth and cook, stirring occasionally, until the peas are tender, about 2 hour on the stove top about 6 - 8 hours in the crock pot. 

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan cheese  and fresh bread!  Enjoy. 

Curry Coconut Lime Chicken with Rice

I found this recipe on Pinterest about two months ago - Chaos In The Kitchen . We have made this dish twice since "pinning" it.  It's easy, the first time we used the grill and the second time I used my "inside grill"..... I planned tonight to grill the chicken on the grill. It's sunny and gorgeous outside, Bill went to fire up the grill and poof, we are out of gas.  Realizing this last minute and not wanting my house to smell like curry you'll enjoy the "inside grill" Bill rigged up. 

Curry Coconut Lime Chicken with Rice 

Adapted from:  Chaos In the Kitchen. 
Serves 4, Prep time 10 mins - at least 2 hr marinating chicken, Cook time 20 mins 

Ingredients List: 

• 2 lbs boneless, skinless chicken breasts - each breast butterflied and pounded thin 
• 3 tbsp oil
• zest and juice of 2 limes  
• 2 tsp ground cumin
• 2 tsp ground coriander
• 4 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 4 tbsp sugar
• 4 tsp curry powder
• I can cup coconut milk
• pinch cayenne 
• 2 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
• cooked rice 

How To: 

1. Trim fat from chicken breasts.  Starting on thick side, slice the breasts almost in half, then open each like a book.

Place each open breast between two pieces of plastic wrap or wax paper.  Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

2. Mix all remaining ingredients except fresh cilantro and limes.

3. Add chicken and marinade to a large bowl and chill in the refrigerator for up to two hours.

Once you are ready to cook the chicken, remove each breast from the marinade.

4. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn't burn.

5. Warm up your grill here - Chicken will cook quickly! - I hope you love my rigged up grill method to keep the curry smell out of the house.  

Cook the chicken in batches to prevent over crowding the pan.

Chicken will cook about 4-5 mins tops 

6. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.

Looks who also thinks Chicken Curry is for them! 

7. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or on top.  Plate and serve hot! 

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs and whole pieces of chicken. P.S. Use the Trader Joe's Coconut milk that is only .99 cents!