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Blog Archives

Chinese Pork Meatballs/Chinese Fried Rice

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

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Chinese Pork Meatballs

Ingredients

∙ Makes 20 meatballs

  • 1 lb. Ground pork
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 2 tsp Soy sauce
  • 2 tsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tsp Five-spice powder
  • 2 pinches White pepper, ground
  • 3 tbsp Peanut oil

Instructions

In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.

Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.

In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.

 Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.

Keep rotating the meatballs gently until cooked through.

Serving Tip

For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Chinese Fried Rice  Serves: 4

Ingredients

  • 4 cups cooked brown or white rice
  • 1 cup frozen peas and diced carrots
  • 1 egg, whisked
  • cup soy sauce
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger (optional)
  • 3 green onions, diced

Instructions

  1. Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
  2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.

 

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Marinated Tuna Steaks

With the medical community and health-conscious Americans becoming more aware of the many benefits of omega-3 fatty acids and low fat proteins, tuna steak is an increasingly popular item on menus and in grocery stores around the country. In addition to its almost “meaty” flavor and texture, tuna steak is highly versatile, lending itself well to many different seasonings and flavor combinations.Read more : http://www.ehow.com/about_4740858_tuna-steak.html
Although we do not eat a lot of it, we certainly do enjoy fresh tuna steak (save the canned stuff for tuna noodle casserole). This is the second tuna steak recipe I have posted here. Check out Rachel Ray’s Tuscan tuna steaks for an unmarinated style.
 Marinated Tuna Steaks
¼ cup orange juice
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.