Pan Fried Chicken With Steamed Vegetables Recipes

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

CHINESE PAN-FRIED DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl, combine the filling ingredients. Use your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.
• Gather the ingredients.
• Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
• To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you'd prefer.
• Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
• Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
• Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes.
• Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
• Serve alone or with a dipping sauce .