PORK EGG ROLLS

Super love Martha Stewart recipes. Most of her recipes need not to adjust or change anything. All are perfect!

Just like her PORK EGG ROLLS RECIPE.

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Ingredients

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon light-brown sugar
• 6 cups (48 ounces) vegetable oil
• 1 napa cabbage (about 2 1/2 pounds), thinly sliced
• 4 medium carrots, coarsely grated
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• coarse salt and ground pepper
• 1 pound ground pork
• 6 scallions, thinly sliced
• 16 egg-roll wrappers (6 to 7 inches square)
• 1 large egg, lightly beaten
• bottled sweet-and-sour sauce and spicy mustard, for serving

Directions

1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Cook's Note

HOW TO ROLL AN EGG ROLL
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

As I said lately her recipes need not to change from  ingredients to how to cook.  So I copy paste her recipe here for quick look(of course credit back to Martha Stewart).

EGG-WHITE OMELETTE with TOMATO, SPINACH and CHEDDAR

A healthy and delicious omelette recipe minus the fat and cholesterol.  

photo credit: massdistraction via photo pin cc

INGREDIENTS:                          

1. 3 egg whites
2. 2 teaspoons chopped fresh dill
3. pepper to taste
4. 1/2 cup loosely packed, thinly sliced fresh spinach
5. 1 tomato, chopped
6. 2 tablespoons grated 25% reduced fat cheddar cheese

PROCEDURES:

Whisk the egg whites.  Put 1 teaspoon of water, dill(you can use sibuyas dahon) and pepper in a medium bowl until soft peaks form.

    photo credit: Lunar Camel Co. via photo pin cc

Toss the spinach, tomato, and cheddar and a small bowl.

Lightly coat a small nonstick frying pan with nonstick cooking spray and set over a medium heat for 1 minute.  Pour the egg mixture into the pan and cook until the eggs begin to set on the bottom.

Lift up the edge of the eggs with spatula, pushing the cooked part towards the center of the pan and letting the uncooked portion run underneath.  Cook until eggs are almost set and the bottom is just lightly browned.

Spread the spinach filling over half the omelette, leaving 1 cm border and reserving 1 tablespoon of mixture garnish.

Lift up the omelette at the edge nearest the handle and fold in half.  Cook for 2 minutes.  Slide the omelette onto a plate and garnish with reserved filling.

Serve at once.

HAPPY COOKING!!!

Source: RDASIA 

Kids Egg Pizza

Have you tried to eat egg pizza?

Photo credit to  Antonis Achilleos

INGREDIENTS:

1. 4 muffins or Loaf bread slice
2. Olive oil
3. Tomato slices or you can alternate this with bacon
4. 2 hard cooked eggs, sliced
5. grated cheese or mozzarella(much better)
6. oregano(optional)
7. salt

PROCEDURE:

1. Make hard cooked eggs.
2. Toast 8 muffin halves and place in a cookie sheet.  Or if you don't have muffin you can use loaf bread slice.
3. Drizzle it with olive oil (or any cooking oil available), then layer the tomato slices (or bacon), hard cooked egg slices (1/2 an egg each), and grated cheese(mozzarella if any) on top.
4. Sprinkle with oregano(optional) and salt.
5. Broil 5 minutes or until the cheese melts.

KIDS will surely love this recipe!