Mongolian beef

I was so excited when I bought Bee Yinn Low's Easy Chinese Recipes. Chinese food is one of our favorite guilty pleasures, but if I can make a good stir fry, that's all I need. I also got a rocking wok for a wedding gift and it's the most amazing thing ever for stir fry. It's completely changed my life when it comes to stir fry. If you don't have one, go get one. If you don't have one-never fear-you can just use a skillet!

This Mongolian beef is one of our favorites so far! It has a lot of awesome flavor and is super easy to put together. The only thing I don't usually have on hand is the oyster sauce, but you should be able to find that in your local grocery store in the Asian food section (although, I did have to check a few times-it seemed to be hiding).

Scott is a huge fan of adding water chestnuts to stir fry. When I told him I was making Mongolian beef, he asked me to throw in some water chestnuts. I'd definitely recommend chopping them up a bit. But that's another great thing about stir fry-the majority of the flavor is in the sauce. Go ahead and add whatever veggies you like!

Mongolian beef-adapted from Easy Chinese Recipes by Bee Yinn Low
Total time: 25 minutes
Serves 4
Marinade

• 1 tablespoon plus 1 teaspoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon rice wine
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 dashes white pepper

Stir fry

• 8 ounces flank steak. Cut into bite sized pieces
• 2 1/2 tablespoons oil
• 2 cloves garlic, minced
• 1-1 inch piece garlic, peeled and sliced thin
• 3 green onions, cut into 2 inch lengths
• 1 can water chestnuts, chopped
• Cooked rice, egg rolls or crab rangoon, for serving

Place all the ingredients for the marinade in a resealable bag. Place beef inside and toss to coat. Let marinate for at least 15 minutes. 

When done marinating, heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on  the outside but still pink inside. Place on a dish and set aside.

Heat the remaining oil in the same wok or skillet over high heat. Add the garlic, ginger, green onions and water chestnuts and stir from until aromatic. Add back the beef and good until no longer pink, about 1-2 minutes. Serve beef mixture with rice, egg rolls and/or crab rangoon.

Shrimp Dumplings

I was so nervous to try this recipe. The last time I made something with wonton wrappers, it did not turn out well. I'm so glad I gave these a try though! They were absolutely amazing! Getting used to the wonton wrappers and getting them to stick was a little bit tricky, but in the end, they were relatively easy once you got the hang of it.

Shrimp Dumplings-adapted from Easy Chinese Recipes by Bee Yinn Low
Total Time: 45 Minutes
Serves 4

• 12 store bought wonton wrappers
• 8 ounces peeled and deveined shrimp
• 1 tablespoon green onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fish sauce
• 1/4 teaspoon chicken bouillon powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sherry
• 1/4 teaspoon sugar
• 3 dashes white pepper
• 1/2 teaspoon oil 

Dice 2/3 the portion of shrimp into small pieces. With the other 1/3 of shrimp, place in a food processor to mince.

Combine the shrimp and all other ingredients except wonton wrappers in a large bowl. Chill for at least 30 minutes.

Assemble wontons by placing about 1 tablespoon of filling in the middle of a wonton wrapper. Fold wrapper into a triangle and then squeeze both sides together with your thumb and forefinger. Use a bit of water to seal, if necessary.

Heat 2 to 3 inches of oil in a stock pot until warm for frying. Drop in wontons in batches. Deep fry until they turn golden brown, and set on a plate lined with paper towel while you cook the remaining wontons.

West Lake Beef Soup

I was so excited to try this recipe. It was the first one I was making from Easy Chinese Recipes by Bin Yinn Low, but, unfortunately, I was very disappointed. As you can see by the picture below, it didn't look all that appetizing. It also basically had NO flavor to it whatsoever. I don't think I'd give this soup a try again-we threw most of it out, which is very rare for us

West Lake Beef Soup-adapted from Easy Chinese Recipes by Bin Yinn Low
Total Time: 25 Minutes
Serves 4

• 1/2 pound ground beef
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 2 1/2 tablespoons cornstarch
• 3 tablespoons water
• 1 can chicken broth
• 1 1/2 cups water
• 3 dashes white pepper
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/3 cup coarsely chopped cilantro

Marinate ground beef with rice vinegar and sesame oil for about 10 minutes. Break up ground beef into smaller pieces once marinated. Meanwhile, mix the cornstarch with the 3 tablespoons water, until smooth, set aside.

In a large pot, bring the chicken broth and 1 1/2 cups water to a boil. Lower the heat to medium and add the ground beef into the soup. Skim the fat off the surface as necessary.

Stir in the white pepper, salt and cornstarch mixture and turn off the heat. Add in the beaten eggs and immediately stir. Cover pot for 2 minutes. Add the cilantro and serve immediately.