Sweet N Sour Textured Soy Protein

This Sweet N Sour Textured Soy Protein was featured during a live cooking presentation last month.

Colorful and Flavorful Vegan Dish

INGREDIENTS

• 12 pc Textured Soy Protein
• 3 Bell Peppers (preferably different colors)
• 2 tbsp Corn Starch
• 1/4 cup Water
• 1 tbsp Ketchup
• 1/2 tbsp Sugar
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 2 tbsp Cooking Oil
• 1 tbsp Soy Sauce

DIRECTION:

1. Soak Textured Soy Protein pieces in boiling hot water until soft, about 1 hour.
2. Rinse them with cold water. Repeat the soaking process twice.
3. Cut up bell peppers and set aside.
4. Cut up soaked Textured Soy Protein in halves and set aside.
5. In a wok, pour cooking oil until heated at high heat.
6. Pour cut up bell peppers into the wok and stir frying constantly.
7. Cook until bell peppers have fragrance (browning) but not burned. Sprinkle garlic powder and onion powder while stirring.
8. Put Textured Soy Protein into the wok.
9. Pour soy sauce into the wok and keep stirring.
10. Put sugar and ketchup into the wok.
11. Stir in corn starch water until liquid thickens.
12. Ready to plate.

Option:

You can add cut up onions with the bell peppers

Video https://youtu.be/lhm8y9mZHaE

Shrimp ‘n Pork Dumplings

This recipe is a modified from Eton Chan, Beef and Pork Dumplings at half portion

Inside filling is what matters the most

Ingredients:

A:

• 1/2 pound Ground Pork
• 12 Raw Large Shrimps, peeled & deveined

B:

• 1/2 teaspoon Ginger, Minced
• 1/2 teaspoon Garlic, Minced
• 1/2 tablespoon Scallions, Minced

C:

• 1/2 teaspoon Sesame Oil
• 1/8 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 3 tablespoon Soy Sauce
• 2 tablespoon Sugar
• 2 tablespoon Cold Water

D:

• 1/2 pound Cabbage

E:

• 1 pack of Dumpling Wrappers

F:

• 2 cups Mung Bean Sprouts

Instructions:

Blanch Cabbage (D)

1. Peel outer layers of cabbage and cut into quarters. Boil in lightly salted water until tender, about 5 minutes. Remove from pot and cool down. Chop finely and set aside.
2. Mince B Ingredients
3. While cabbage is boiling, peel ginger and mince; trim garlic clove and mince; mince scallion white and yellow parts. Set aside.

Combine

1. Combine all ingredients from A, B, C and D in a large bowl. Mix thoroughly until liquids are absorbed into the meat. Cover and let marinate for 2 hours in fridge.
2. Chop Mung Bean Sprouts and mash well. Mix into marinaded meat mix right before assembly.

Assembly

1. Place about pecan-size meat mix in the middle of a dumpling wrapper. Dap edge of half wrapper with a little water and seal, removing all excess air if possible. To seal, fold dumpling in half to resemble a half moon. Lay single layer on tray and cover with a damp cheesecloth.

Cook

1. Fill water to 2/3 of large pot. Boil on high heat. Place dumplings into boiling water one at a time. Until filled on layer surface of the pot. Use a wooden spoon to separate dumplings from the bottom of pot. Lower heat to medium high. Wait until dumplings float to the top and cook 2 more minutes.
2. Remove dumpling from water with a Skimmer. Place them on a plate. Ready to enjoy.

Pork and Beef Dumplings

This recipe was adapted from Eton Chan, Pork and Beef Dumplings at half portion

Dumplings can be pan fried as Pot Stickers

Ingredients:

A:

• 1 pound Ground Beef
  
• 1 pound Ground Pork

B:

• 1 teaspoon Ginger Root
• 1 teaspoon Garlic
• 1 tablespoon Scallions

C:

• 1 teaspoon Sesame Oil
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper
• ½ cup soy sauce
• ¼ cup sugar
• ¼ cup cold water

D:

1 pound cabbage

E:

2 packs of Dumpling Wrappers

Instructions:

1) Peel outer layers of cabbage and cut into quarters and boil in lightly salted water until tender. Remove from pot and cool down. Chop finely and set aside. 

2) While cabbage is boiling, peel ginger and mince; trim garlic clove stem and mince; mince scallion white and yellow parts. Set aside. 

3) Combine all ingredients from A, B, C, and D in a large bowl. Mix thoroughly until liquids are absorbed into the meat. Cover and let marinate a couple hours in fridge. 

4) Assemble dumplings by filling a dumpling wrapper with 1 teaspoon of meat mix. Dap edge of wrapper with a little water and seal, removing all excess air if possible. To seal, fold dumpling in half to resemble a half moon. Lay single layer on tray and freeze.

5) To cook, you can boil them in lightly salted water or pan fry them.