What? No lobster in lobster sauce! Yes, it’s true. This is a Cantonese style dish with no lobster despite the recipe’s popular title. Reason being, the same popular sauce is used to prepare stir-fry fresh lobsters. Restaurants will often add chopped fermented black beans however you can’t buy them from regular supermarkets. So for the purposes of this all-American recipe, I am leaving them out of this dish. Shrimp with Lobster Sauce tastes best over a bowl of hot steamed rice. Enjoy!

1 pound medium size raw shrimp (31 to 40 per pound)
¼ pound lean fresh ground pork
2 eggs
2 cloves garlic
1 scallion, including the green top
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper
1 cup chicken broth

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
½ teaspoon salt

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. In a medium size bowl, combine shrimp with the marinade ingredients. Mix together thoroughly and set aside. In a small bowl, lightly beat 2 eggs. Crush, peel and finely chopped the garlic. Wash and trim the green onion, finely chop. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot, brown the garlic and onions for just a few seconds. Add the ground pork to wok, cook and stir for about 30 seconds. Add soy sauce, sugar, sesame oil and black pepper. Mix well then add shrimp. Stir-fry the shrimp for about 1 minute before the shrimp turns pink. Add 1 cup chicken broth to wok and bring it to a boil. Stir the cornstarch again and slowly add to wok. Stir until the sauce becomes slightly thickened. Beat the eggs again and pour into the shrimp and meat mixture. Gently stir until the eggs are set. Mix with the shrimp and ground pork for a few seconds longer. Be very careful not to over cook the shrimp. Turn off heat and serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

My mom thankfully flew in to help out the other week while my husband was traveling for work. I won’t even tell you about the hundreds of yummy wontons and potstickers she made for us because you might get jealous. While in town, she also whipped up another tasty stir-fry side dish. I could not get over how incredibly easy it is to make. Her super simple Hot and Sour Cabbage has some kick and goes well with any kind of meat or seafood main course.

1 pound head cabbage (about half of the small to medium size cabbage)
4 dried red hot chili peppers
1 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons white vinegar

Preparation:
Wash and trim outside of the cabbage. Cord the cabbage and cut the cabbage into 1 inch chunks.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium high heat. Break each of the dried chili peppers in half and add to wok. Brown the peppers for about 2 minutes until the oil begins to smoke and the peppers turn dark. Add the cabbage to wok. Stir-fry for about 2 minutes then add soy sauce and white vinegar. Stir constantly for about 4 minutes and cook the cabbage until it becomes tender yet still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes

We all love meatloaf! Simply use lean ground turkey to create a much healthier version of heavy, traditional beef meatloaf. This is an easy and delicious dish ideal for an everyday family meal. If you have a large family or wish to create sandwiches from the leftovers, you can just double the recipe. Use a 9×12 baking pan. Make a large 11 inch long loaf and bake uncovered for 50 minutes.

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Preparation:
Wash and trim the green onion, finely chop. In a large bowl, combine the ground turkey with onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

To Bake:
Preheat oven to 350 degrees. Spray baking pan with cooking spray. Use hands to form the ground turkey mixture into a 2 1/2″ high x 4 1/2″ wide x 6″ long loaf and place onto the baking pan. (Note: The ground turkey meat texture is much finer then beef. You may need a large spoon to spoon the mixture into the pan. Use hands to gently form into a long loaf). Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean. Let cool for at least 10 minutes before placing the meatloaf onto a serving platter to slice. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of
most supermarkets. After opening, it can stored for several months in the refrigerator.

For over 20 years I have been making this simple summer dessert for our family and friends. I finally decided to write it down. It’s the perfect finish to a Chinese inspired barbecue meal of  Pork Ribs and Chow Mein Noodles. I’ve tried many different fruits but I believe fresh yellow peaches are the best!

5 medium size firm fresh yellow peaches
Pam or Canola oil cooking spray
1 tablespoon cold butter
Whipped cream (optional)

Batter:
2 large eggs
½ cup sugar
1 cup light soy milk or milk (prefer soy milk)
½ teaspoon salt
¾ cup flour

Preparation:
Wash the peaches. Slice each peach into ¼ inch thin pieces. Spray a 10 inch size quiche pan or a 10 inch round cake pan with Pam or Canola oil cooking spray. Arrange sliced peaches evenly within the quiche pan and set aside.

Preheat the oven to 350 degrees. In a medium size bowl, use a whisk to beat eggs with sugar first and then add soy milk and salt. Slowly add flour and beat into a smooth, thin batter. Pour the batter into the peach filled baking pan. Cut the cold butter into small thin pieces, sprinkle on top of the battered peaches.

To Bake:
Bake in the center of the oven rack at 350 degrees for 1 hour or until an inserted fork comes out clean. When done baking, the peach dessert will stand tall and fluffy. Once removed from the oven, it will fall and flatten. Let cool for 30 minutes before cutting. Serve warm or at room temperature with a dollop of whipped cream (optional).

Makes 8 servings
Preparation time: 15 minutes
Baking time: 60 minutes

This is a very simple and easy to make side dish or salad.  It can be served with all types of main dishes. This holiday weekend, try serving the cucumbers with hamburgers, BBQ pork ribs or grilled chicken. My daughter makes this dish often for her family. It’s the only way she can get my grandson to eat his vegetables these days!

1 whole fresh English cucumber (about 12 oz. to 14 oz.)
1½ tablespoons white vinegar
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon red hot chili oil

Preparation:
Wash and trim the ends of the cucumber. Do not peel the skin. Cut the cucumber lengthwise in half. Slice crosswise into ¼ inch thin pieces. Place the sliced cucumbers into a medium size bowl. Add the white vinegar, soy sauce, sugar, sesame oil, salt and chili oil. Mix all the ingredients together thoroughly. Cover and chill in the refrigerator for at least 10 minutes before serving.

Makes 4 servings as a side dish.
Preparation time: 5 minutes

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!

Noodles:
Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

Topping:
1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

Marinade:
For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Preparation:
Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes

This is a simple stir-fry dish with a very colorful presentation. Yellow, orange and red bell peppers are plentiful in the spring time and full of vitamin C!

1 pound flank steak
1 small yellow onion
½ large yellow bell pepper
½ large orange bell pepper
½ large red bell pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Cut flank steak along the grain into 1-1/2 inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Cut the onion into 1 inch squares. Wash, remove stems and seeds from yellow, orange and red bell peppers. Cut the three bell pepper halves into 1 inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the marinated beef, cook and stir until medium rare for 2 minutes. Add the bell peppers to beef. Stir-fry until the beef becomes slightly juicy and the bell peppers are tender yet still crunchy (approximately 2 more minutes). Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

In most Cantonese style Chinese restaurants you will see salt and pepper fish, shrimp or calamari offered on the menu. These dishes are all deep-fried. We use less oil at home to pan fry the seafood. It is just as tasty with half the calories!

1 pound boneless and skinless fillet of Cod white fish
1 teaspoon salt
½ teaspoon sugar
½ teaspoon black pepper
½ teaspoon white pepper
2 tablespoons all-propose flour
1 scallion, including the green top
1 fresh green jalapeno pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick frying pan)

Preparation:
Rinse the fish fillet with cold water and pat-dry with paper towels. Cut the fish into 2-inch size pieces (each fish fillet piece is approx. ½ to 1 inch thick). Mix salt, sugar, black and white peppers together thoroughly in a small dish. Sprinkle half of the salt, sugar and pepper mixture onto the fish pieces evenly. In a large bowl, toss the partially seasoned fish pieces with 2 tablespoons of flour. Coat the fish well and set aside. Finely chop the green onion. Wash, remove the stem of the jalapeno pepper and thinly slice crosswise.

To Cook:
Heat oil in a non-stick large frying pan over medium-high heat. When the oil is hot, add the flour coated fish pieces into the pan. Pan fry the fish for about 3 minutes until lightly golden brown. Carefully turn each piece of fish over and cover the pan with a lid to cook the other side for another 3 minutes. Add the chopped green onions and the thinly sliced jalapeno peppers to the pan. Sprinkle the remaining salt, sugar and pepper mixture evenly over the cooked fish. Gently stir and mix everything together. Try your best not to break the fish pieces. Cook for 30 seconds longer. Serve hot or warm.

Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 7 minutes

Last week we welcomed our newest addition, Chase Evan Fluhr to the All-American Chinese family! Life has been busy but Grandma Lucy has been here helping with the kids and cooking! She prepared one of our all time favorite dim sum dishes, steamed open faced dumplings otherwise known as Shao Mai. Shao Mai are typically served in Cantonese style Chinese restaurants, but are also easy enough to prepare at home and wow a crowd.

½ package wonton wrappers (Found in the produce section of most supermarkets)
4 to 6 cups water (Depending on the size of the steamer pot)
Cabbage or lettuce leaves for steaming

Preparation for the Filling:
½ pound lean ground pork
½ pound medium size raw shrimp, peeled, deveined
4 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
½ can sliced water chestnuts (2.5 oz. drained)
1 tablespoon cornstarch
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Chop the shrimp into very small pieces with a heavy knife. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the water chestnuts. In a bowl, combine the ground pork with chopped shrimp, mushrooms, water chestnuts, cornstarch, soy sauce, rice wine, salt, sugar and sesame oil. Mix together thoroughly.

To Assemble:
Using kitchen shears, trim the four corners of a few wrappers at a time into 3 ¼ inch rounds. Place a round wonton wrapper onto the palm of your hand. Place 1 full tablespoon of filling in center of wrapper. With your other hand, gather the sides of the dough around the filling, letting the dough pleat naturally. Squeeze the middle gently to make sure the dough fits firmly against the filling and tap the dumpling’s bottom to flatten so it can stand upright.

To Cook:
When all the Shao Mai are made, place them on the rack in the steamer (for the best results, place green lettuce leaves or cabbage leaves on the rack as a bed for the Shao Mai. It makes for easy removal of the Shao Mai from the rack when done). Be sure to leave ½ to 1 inch spaces in between each Shao Mai. Bring the water to a boil over high heat, cover the steamer and steam the Shao Mai for 10 minutes. Remove from heat and serve warm.

If the pot is not big enough to steam all at once, you can steam half of the Shao Mai at a time.

Sauce for Dipping:
In a small bowl, mix 2 tablespoons soy sauce, 3 tablespoons white vinegar and 1 teaspoon red hot chili oil together for dipping the Shao Mai.

Makes 26 Shao Mai
Preparation time: 30 to 40 minutes (depends how fast you can assembling the Shao Mai)
Cooking time: 10 minutes

Tip: You can make the Shao Mai ahead of time and freeze. Steam for an extra 2 to 3 minutes more when steaming the frozen Shao Mai.