Egg Foo Yong

Egg foo yong is of Chinese origin, but in reality, it’s just a veggie omelet. When I was a kid, my mom used to make this for dinner with her special tasty gravy that put the crowning touch on the dish.

I eventually found out (long after college) that the gravy was chicken broth thickened with a flour slurry and additionally flavored with some soy sauce.

This recipe uses shrimp, but you can substitute any other seafood or meat that you have available (Chinese char siu pork is excellent).

It’s not hard to make and I guarantee you’ll enjoy it.

Ingredients

*  EGGS, allow one egg per foo yong patty

*  SHRIMP, 1 pound, peeled and deveined, chopped into ¼-inch pieces

*  BEAN SPROUTS, a handful

*  CARROTS, one, finely shredded (I use a julienne peeler)

*  GREEN BEANS, diagonally cut into one-inch pieces

*  MUSHROOMS, Shiitake if available, otherwise, whatever’s available

*  ONIONS, ¼, finely sliced

*  CHICKEN STOCK, 1 can, or 1 cup

*  FLOUR, 1 tablespoon

*  SOY SAUCE, 2 tablespoons

Directions

1.    Make the gravy: Heat a can (or one cup) of chicken stock, add the soy sauce, and thicken with a flour slurry (1 tablespoon of flour in a couple of tablespoons of water).

2.    Prepare the veggies and shrimp and heat each separately in a pan.

3.    Allow the veggies and shrimp to cool separately in small bowls.

4.    Beat your eggs in a separate bowl.

5.    In a small bowl, combine a small amount each of bean sprouts, carrots, beans, mushrooms, onions and shrimp. Mix well.

6.    Add some of the eggs to the bowl and mix well.

7.    Add some vegetable oil into a nonstick pan over medium low heat, then slide the combined mixture into the pan.

8.    Repeat the process, but do not crowd the pan.

9.    When one side of the omelet is slightly browned, turn it over, press on it with the flat of your cooking spatula, cook until the second side is set, then remove to a platter.

10. Continue until all the omelets are done.

11. Serve with the gravy and steamed rice.

Ginger-Glazed Mahimahi

I wish I could remember where I got this recipe from, so I could give proper credit where it’s due.

Mahimahi (dolphin fish) is tender, white, moist and flakey with a subtly sweet flavor that goes well with almost any sauce you can think of.

The soy-ginger sauce lends an exotic Asian flavor to the dish.

Ingredients

• HONEY, 3 tablespoons
• SOY SAUCE, 3 tablespoons
• BALSAMIC VINEGAR, 3 tablespoons
• GINGER, 1 teaspoon, grated
• GARLIC, 1 clove, crushed or to taste
• OLIVE OIL, 2 teaspoons
• MAHIMAHI, 4 six-ounce fillets
• SALT and PEPPER to taste
• VEGETABLE OIL, 1 tablespoon

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
2. Season the fish fillet with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. (Alternately, marinate the fish in a Zip-Lok bag. That’s what I do.)
3. Cover and refrigerate for 20 minutes to marinate.
4. Heat the vegetable oil in a large skillet over medium-high heat. Remove the fish from the dish, and reserve the marinade.
5. Fry the mahimahi for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with a fork.
6. Remove the fillets to a serving platter and keep warm.
7. Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency.
8. Spoon the glaze over the mahimahi and serve immediately.

Spareribs with Sauerkraut

This recipe is a little time-consuming because of the preparation, but I promise you, it’ll become a family favorite.

My favorite comment received the first time I served this at a family potluck: “Hey, this is good!”

Ingredients

• PORK RIBS, 1 large rack
• OLIVE OIL, ¼ cup
• CHICKEN BROTH, 1 cup
• VERY DRY SHERRY, ½ cup
• DARK BROWN SUGAR, ¾ cup
• CIDER VINEGAR, ¼ cup
• SAUERKRAUT, two 16-ounce jars
• YELLOW ONIONS, 2 medium, cut into rings
• RED ONION, 1 medium, cut into rings
• RED POTATOES, 3 large, sliced 1/4-inch thick
• BUTTER, or margarine, 2 tablespoons
• GREEN PEPPER, 1 large, seeded, ribbed, cut into rings
• SWEET RED PEPPER, 1 large, seeded, ribbed, cut into rings
• GREEN ONION, 1 cup chopped
• GARLIC SALT, to taste
• BLACK PEPPER, freshly ground, to taste

Directions

1. Cut individual ribs apart, removing the flank (the boneless flap) portion of the slab.
2. Cut the boneless slab into 3-inch by 2-inch portions.
3. Heat olive oil in large pot or Dutch oven and brown the ribs thoroughly
4. Remove the liquid, skim off fat and oil, and return liquid to pot.
5. Add chicken broth and sherry to meat.
6. Bring to a boil, reduce heat and simmer covered for 1½ hours or until meat is very tender. Add water if necessary.
7. Add brown sugar and vinegar and simmer an additional 15 minutes.
8. Reserve ¼ cup of the sauerkraut liquid and set aside. Drain and rinse the sauerkraut.
9. Place potatoes in a small pot, add sauerkraut liquid and water to cover, and boil until potatoes can be pierced with a fork. Remove from liquid and drain.
10. Lay the sauerkraut and potatoes on top of the meat and simmer for 5 minutes.
11. Sauté both the yellow and red onions in butter until translucent. Do not brown or overcook.
12. Sauté the green, and red, peppers lightly (just enough to heat through) in butter.
13. Just before serving, add onions, peppers, and raw green onions to the pot.
14. Correct the seasoning, adding garlic salt and black pepper to taste.
15. Toss lightly in pot, and then transfer to deep serving dish, arranging the pork ribs on the perimeter.