Egg Foo Young #SundayFunday

This popular carryout dish is a Chinese/American version of an omelet.  Chock-full of flavorful pork and vegetables, it is cooked much longer and browned much more than a French omelet, then smothered in a flavorful, savory gravy. 

The Sunday Funday Bloggers are serving up sprouts today.....

E is for Eggs

This quick Asian Stir-Fry is perfect for a Meatless Lenten Meal.  It is delicious, nutritious, and ready in a flash.

E is for Eggs.  It is also for Easy.  We are working our way through the Alphabet this year and this week we are sharing recipes and/or foods that start with the letter E.  This recipe is both......

Cashew Shrimp and the Weekly Menu

Welcome to February!!!  Tons of celebrations this month to ward off the winter doldrums, starting with Lunar New Year.  

This delicious and healthy Cashew Shrimp is perfect for a Fish Friday or a wonderful way to celebrate Chinese New Year. 

Ginger Venison with Baby Bok Choy #SundayFunday

Venison Steak marinated with ginger and garlic before being stir-fried with sweet onions and baby bok choy is a delicious and nutritious way to start the New Year.

The Sunday Funday Bloggers are serving up Chinese today.......

Celebrating the Year of the Rabbit, Chinese Hot Pot, Sticky Wings and a Book Review

 Last night we celebrated Chinese Lantern Festival that concludes the Chinese New Year.  We had family dinner featuring a Hot Pot.

Woo Dip Harr #SundayFunday

We have been celebrating Chinese New Year for the past two weeks.  Today is the final day of celebration and we are having a party.  Let's start with a dish that was probably not invented or served in China but is commonly found on Chinese Menus here in the USA.

Woo Dip Harr is butterflied shrimp with bacon served over caramelized onions that are still slightly crisp. So Good!!!!

Celery Steak #SundayFunday

This is a wonderful way to take an inexpensive cut of meat, tenderize it in a marinade and stir fry it up with vegetables for a healthy, nutritious, delicious meal that doesn't break the budget.

Join the Sunday Funday Bloggers as we celebrate National Celery Month.......

Tiger Salad (Laohu Cai) for Chinese New Year #SundayFunday

Hello Sunday Funday Friends.  Today we are sharing recipes to help you plan for your Chinese New Year celebration.  2022 is the Year of the Tiger so I am sharing with you Laohu Cai which translates to Tiger Vegetable.

Chinese New Year 2022 begins Tuesday, February 1st.  Much like our 12 Days of Christmas the Lunar New Year is celebrated for 15 days ending with the Lantern Festival on February 15th this year.

Shumai (Shrimp and Pork Dumplings) #MultiCookerMonday

This Shumai is tender dough wrapped around a shrimp and pork mixture and then steamed in an instant pot.  It is wonderful as part of an appetizer platter or as a component to a Chinese meal.

We are using our small kitchen appliances today. It is Multi-Cooker Monday.......

Scallion Flatbread #BreadBakers

This unique and easy flat bread is baked on the stove top.  Perfect for when it is too hot for the oven or if your oven is filled with other goodies.  Flavored with Chinese 5 Spice, scallions and sesame seeds this bread is the perfect accompaniment to your meal or as a stand alone snack.

The Bread Bakers are visiting China this month.......

Wine Wednesday featuring #L'Ecole Granache Rose and Asian Shrimp Tacos with Gingered Rhubarb Sauce

I have been given the opportunity to be an ambassador for L'Ecole Wines.  This means that I receive two bottles of wine each month for a virtual taste testing with the staff of L'Ecole and for the purpose of creating a pairing to share with my readers on this blog.  I receive no monetary compensation and all opinions are 100% truthful and 100% my own.

This month we are sampling the Grenache Rose from Alder Ridge Vineyard in Horse Heaven Hills. 

Lettuce Wraps #EattheWorld

Diced chicken, red pepper, celery and waterchestnuts in a savory sauce to be spooned onto lettuce leaves and eaten taco style.

We are traveling to China with our Eat the World group today.............

Easy Chicken Egg Rolls #SundayFunday

These egg rolls using leftover chicken and packaged cole slaw mix couldn't be easier or faster.  They are the perfect start to your Chinese New Year Celebration.

Join the Sunday Funday Bloggers as we share some of our favorite Chinese recipes.......

Asian Appetizers paired with Tozai Sake #WinePW

This was such a fun Wine Pairing Weekend Event.  I had only tried Sake once before many, many years ago and hated it but when Cam of Culinary Adventures with Camilla asked us to share a Sake or Wine Pairing with Chinese food I decided to give it another go.

I decided to pair my sake with an assortment of Asian Appetizers......

Happy Chinese New Year and The Weekly Menu

Today is the start of the Spring Festival.  Better known as Chinese New Year.  Just like Christmas is an entire season, so it Chinese New Year.  It starts with 8 days of Little Year followed by 11 days of Spring Festival and finishes with 4 days of Lantern Festival.

This year we are celebrating the Year of the Rat.  Thirteen years ago we were blessed with an exchange student from China.  She has gone back to China a few times for visits with her birth family but she has made us her family here in the United States.  If you are a regular visitor to this blog you know her as Tingting or Jessica, as she now calls herself.  She is our daughter and the mother of my Angel Face.

Chinese Chicken Curry #FoodieExtravaganza

This Chicken Curry is not only absolutely delicious, it is ready in well less than half an hour.  You will never order take out again.

Welcome to the first Foodie Extravaganza of the New Year......

Cheers!! It's Chinese New Year #CooktheBooks #FoodnFlix

This quintessential celebratory cocktail, the Singapore Sling, is the perfect way to kick off Chinese New Year.

This cocktail was inspired by the book and movie Crazy Rich Asians, both of which are another perfect way to celebrate Chinese New Year.........

Restaurant Style Sweet and Sour Chicken and the Weekly Menu

No need to go out for dinner or order in carry out when you get a hankering for Sweet and Sour Chicken.  This easy recipe is ready in less time than it takes to get into the car and drive to the restaurant.

Tender, delicious chunks of white meat chicken breast, fried to a crispy, golden brown tossed with stir fry vegetables and coated in an amazing homemade sweet and sour sauce.

Sweet and Sour Pork #FantasticalFoodFight #CrazyIngredientChallenge

I'm very excited today.  I love when the stars align and I am able to complete 2 cooking challenges with just 1 recipe.  Today is such a day.

Sarah of Fantastical Sharing of Recipes assigned honey as our ingredient for our Fantastical Food Fight this month.

Kelly of Passion Kneaded chose the theme Sweet Potatoes and Pineapple for our Crazy Ingredient Challenge.

These are wonderful ingredients and I knew that I could combine them to make a winner of a dinner.

Earlier in the week, I had trimmed a pork tenderloin into medallions for dinner one night.  I had set aside the trimmings knowing that I could cut them into bite size pieces for this dinner.  The recipe I am sharing was just the perfect amount for the two of us.  You can easily double or triple the recipe according to your needs.

Sweet and Sour Pork

1/2 lb. Pork tenderloin, cut into bite size pieces

Peanut oil

1/4 c. flour

2 T. cornstarch

2 T. water

pinch of salt

1 egg white

1/2 can (5 slices) of sliced pineapple, cut into chunks

1/2 c. of the pineapple juice from the canned pineapple

1/2 c. water

2 T. honey

2 T. brown sugar

1/4 c. rice vinegar

1 t. soy sauce

1 sweet potato, peeled and diced

1/2 small, sweet onion, sliced

1 garlic clove, minced

1 T. cornstarch mixed with 1 T. water

5 mini sweet peppers, stemmed and halved (or 1 lg. bell pepper, cut into chunks)

Whisk together the flour, cornstarch, water, salt and egg white in small bowl.  Add the pork and toss to coat evenly.  

Heat about an inch of peanut oil in the bottom of a wok or large skillet.  When hot, add the pork in batches, cooking until golden brown.  Set aside on a paper towel lined plate to drain.

Discard the oil and wipe the wok clean.   Combine the juice, water, honey, brown sugar, vinegar and soy sauce.  Pour into the wok and bring to a boil.  Add the onion, sweet potatoes and garlic.  Return to a boil, reduce to a simmer, cover and let cook for about 8-10 minutes, until potatoes are tender.

Stir in the cornstarch/water mixture to the sauce.  Bring to a boil, cooking and stirring until sauce is thickened and glossy.  

Return the pork to the pan, along with the pineapple and peppers.  Cook and stir until heated through. Print Recipe

More Honey Happiness

An InLinkz Link-up

More Super Sweet Potato and Pineapple Productions

An InLinkz Link-up

Slow Cooker Chinese Spare Ribs #FoodieExtravaganza

Hello all and welcome to this month's Foodie Extravaganza that just happens to fall on Independence Day here in the USA.

Our friend, Sneha of Sneha's Recipe, went to The Nibble and discovered that today is also National Spareribs Day.  She asked us to share a Spare Ribs recipe that our family would enjoy, be it braised, slow cooked or grilled.

I found this great recipe for Chinese Spare Ribs by Grace Parisi that used all of the applications. First you slow cook the ribs in a ginger-garlic braising sauce.  I adapted the sauce to use ingredients that I had on hand, popped them into the slow cooker and we headed out the door.  

Frank went to our daughter's to finish the room they are building in the basement.  I headed out with my Danish family and our Little Miss to spend the afternoon at the zoo.

Frank got home before we did, so while we were fighting rush hour traffic, he finished up dinner so it was ready and waiting when we walked in the door.

He put some Sweet Potatoes on the grill to bake when we let him know we would be home in about an hour.  When we called the second time to let him know we were 15 minutes out, he grilled up some asparagus and removed the ribs from the slow cooker.  He finished the ribs on the grill with the asparagus, brushing it with some of the braising liquid so that they were covered with a sticky, gooey and flavorful glaze.

We were all famished from our busy outing and our stomachs were grumbling the minute we walked in the door and could smell all the wonderful aromas wafting from the kitchen.  This is a wonderful way to make spareribs and I found them to be much more tender than the Chinese Ribs that you would get from carryout.

Slow Cooker Chinese Spare Ribs

adapted from a recipe by Grace Parisi

4 lbs. Spare ribs, cut into individual pieces

1 small (3") piece of ginger root, peeled and chunked

6 garlic cloves, smashed

1/2 c. teriyaki sauce

1/2 c. honey

1/4 c. coconut aminos

1 T. Chile sauce

1/2 c. water

Place ribs in the crock of a slow cooker.  Place the ginger, garlic, teriyaki, honey, coconut aminos, chile sauce and water in a blender or food processor and puree until smooth.  Pour over the ribs and allow to marinate for 1 hours before turning heat to low and cooking for 6-8 hrs.

Remove ribs from slow cooker to a platter and place the braising liquid into a sauce pan removing as much fat as possible.  Cook over med high heat, boiling until thickened and reduced, about 4-5 minutes.

Place the ribs on a grill over med high heat and brush with the glaze, turning and cooking, until glaze is set, about a minute per side. Print Recipe

More Spareribs Recipes

ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.