Vegetable Fried Rice


5 teaspoons vegetable oil

2 eggs, beaten

4 green onions, cut in 1-inch pieces

1 tablespoon minced fresh ginger

1 clove garlic, minced

1 cup frozen peas and carrots

2 cups cooked rice, chilled

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

Sriracha to taste

Heat the wok over medium heat and add 2 teaspoons oil. Pour in eggs and cook, stirring, until set, about 30seconds.  Transfer to a small bowl and set aside.

Add remaining 1 tablespoon oil to the wok. Add pepper, green onion and ginger and stir fry until tender, 2-3 minutes.  Add the garlic and cook until just fragrant. Add the peas and carrots, rice, soy sauce and vinegar to the pan.  Cook until liquid is absorbed. Fold in the eggs and stir in sesame oil and sriracha.  Transfer to a platter and serve.

Chicken Dumplings 2 Ways


If you were inspired by our trip to Flushing or last nights take-out - try a batch or 2 of these dumplings in your own kitchen.  Let the kids help or better yet leave them to it.


about 50 dumplings

16 ounces ground chicken
1 tablespoon minced fresh ginger
1 cup minced green cabbage
2 garlic cloves, minced
4 scallion, finely chopped
1/4 cup soy sauce
2 egg whites
1-1/2 teaspoons salt
1 package (3-inch round) dumpling wrappers

Dipping Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sriracha

Cabbage leaves or parchment paper, for lining steamers

In a medium bowl, blend the chicken, ginger, cabbage, garlic,
scallion, soy sauce, egg and salt, mix well. 

Place a wrapper on a clean work surface and put about a 

teaspoon of filling just below the center. Brush a thin film of cold water around the edge of the wrapper with your finger tip.
Fold the wrapper in half over the filling and pinch it shut just at the midpoint. Pleat one
open side towards the center using three pleats to close and repeat on the other side.  You can also use a dumpling press or make beggars purses. (Both methods are displayed in videos below)

Place assembled dumpling on a baking sheet lined with parchment paper. Cover dumplings with a clean kitchen towel to prevent drying. Repeat with the remaining filling and

In a small bowl, whisk together soy, vinegar, and sriracha until well combined. Set aside

Pour water into a wok or large skillet to a depth of 2 inches. Over medium heat bring water to a strong simmer. Line bamboo steamers with cabbage or lettuce leaves and place dumplings on top.  Stack up the steamer baskets and place over the simmering water.  Steamers should not touch the surface of the water. Steam dumplings until filling is cooked through and wrappers are translucent, about 8 minutes.

Heat a large non stick skillet over medium high heat.  Add vegetable oil to lightly but completely cover the bottom of the pan. Place the dumplings in and allow them to fry until they are a dark golden brown.  Add 1/3 cup water and cover.  Cook 3 minutes or until most of the water has cooked out.  Remove cover and continue cooking until all water is gone and dumplings easily release.  Serve immediately.

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Chicken Sausage Stuffed Mushrooms


1 tablespoon olive oil

1 small onion, chopped

¾ pound fresh Italian chicken sausage, decased

10 oz package chopped spinach, thawed and drained

¼ teaspoon crushed red pepper flakes

¼ cup Parmesan cheese

¼ cup bread crumbs

11/2   pound white mushrooms, prepared for stuffing

Preheat oven to 400 degrees.  Heat oil in a large non stick skillet.  Add the onion and cook until softened about 2 minutes. Add the sausage and continue cooking and breaking up sausage until no pink remains, about 5 minutes.  Add the spinach, red pepper flakes, cheese and breadcrumbs.  Add water as necessary to reach a good stuffing consistency.  Taste filling and season.

Fill mushrooms with the sausage mixture and transfer to a parchment lined baking sheet.  Bake until mushrooms are cooked through, about 15 minutes.  Serve.