Chinese Barbequed Pork – Recipe

Don’t you love the Barbequed Pork appetizer available at most Chinese restaurants? It’s surprisingly easy to make, as well as being high protein and low fat.  Here’s our family recipe:

Chinese Barbequed Pork


1 lb. Pork Tenderloin (remove as much of the silver skin as you can)

1/2 tsp. salt

1 Tbs. Sugar

1/4 tsp. Chinese 5 spice powder (available in the spice isle of most grocery stores)

1/4 tsp. white pepper

1 tsp. Sherry

2 Tbs. Soy Sauce

3 Tbs. Hoisan Sauce (in the Asian foods isle of most grocery stores-I’ve even found it at Walmart.)

1/2 Tbs. Red Food Coloring (completely optional, I almost never add this)

Cut meat into strips 5-6 inches long and 1- 1 1/2 inches thick. Sprinkle with salt and sugar, set aside for 30 min.  Combine the remaining ingredients.  You can do this in a bowl, but since I hate doing dishes, I combine them in a gallon zip lock bag and mush it up to stir.  Rub the mixture onto the pork and marinade at least 2 hours.  So, again in keeping with my hating to do dishes, I just put the pork into the zip lock bag, and mush it around and then toss the whole thing into the refrigerator for at least 2 hours (though I often leave it overnight).  After marinating, roast the meat on a rack (I use a broiler pan) in a 350 degree oven for 25 minutes, then turn the meat over and roast for another 25 minutes.  Cool, slice and serve.

If you love the Chinese hot mustard traditionally served with BBQ pork, that is so easy to replicate at home.  Go to the spice isle at the grocery store and buy dry mustard powder.  put some in a small custard cup or dish and mix with water until you get the thickness and consistency that you want.  That’s all there is to making Chinese hot mustard.

After this BBQ’s pork is roasted and cooled I often freeze it.  I put it in zip lock freezer bags (unsliced) or seal it in my vacuum sealer.  It lasts a couple of months in the freezer.


Egg Rolls – Recipe


Rolling egg rolls

Every family has their traditional Christmas foods.  In our family, we love Hickory Farms, appetizers and egg rolls for Christmas.  Here is our egg roll recipe.

Egg Rolls


1 lb. Egg roll wrappers (find them in the produce section of most grocery stores)

6 Prawns (fresh or frozen-raw will work)

3 Tbs. Soy Sauce

2 Tbs. Corn starch

1 Tbs. Sherry

3 Shitake Mushrooms sliced (I almost always use dried Shitakes that I rehydrate in a small bowl of warm water)

1 lb. Mung bean sprouts

2 green onions

1 can bamboo shoots

2 stalks celery diced

1 1/2 tsp. salt

Oil for frying (I tend to use canola or peanut)

Mix soy sauce, cornstarch and sherry with the meat and shrimp in a mixing bowl.  Then fry for 5 min and set aside.  Fry mushrooms, sprouts, green onions, bamboo shoots, celery and salt all together for 2-3 min.  Mix meat with vegetable mixture in mixing bowl.  Allow to cool enough to handle with bare hands.  Roll your egg rolls; place an egg roll wrapper in front of you (I put them on a cookie sheet covered with a Silpat, parchment or foil) put the egg roll wrapper in the shape of a diamond.  on the bottom 1/3 of the diamond spoon about 1-1 1/2 Tbs. of the meat/veg mixture.  Fold in the sides of the diamond and then roll from bottom to top.  Keep a small dish of water near by.  Wet your finger slightly with the water and dampen the top corner of the egg roll wrapper to seal it closed.  Fry your egg rolls in oil, until golden brown.  You can use  a deep pan, a wok or a deep fat fryer.  I generally use a wok.  If you are not going to fry your egg rolls right away, “flash” freeze them on a cookie sheet immediately.  The wrappers tend to get soggy and disintegrate if you refrigerate the egg rolls before cooking them or leave the sitting out for very long.  Once the egg rolls are frozen hard on the cookie sheet, put them in gallon zip lock bags and store in the freezer.  These are great served with sweet and sour sauce for dipping.

Sweet and Sour Sauce – recipe

Sweet and sour sauce is super easy and cheap to make.  But at $4 a bottle in the grocery store, it’s certainly not cheap to buy.   Here’s my parents recipe for Sweet and Sour sauce.



2 Tbs. Cornstarch

1/3 cup water

2/3 cup sugar

1/3 cup Rice Vinegar (sometimes called rice wine vinegar)

1 tsp. Chinese this molasses*

2 Tbs. Soy sauce

1/2 – 1  tsp. red food coloring**

Dissolve cornstarch in water in a small sauce pan.  Add all the other ingredients.  Stir while cooking on medium heat (I use a whisk) until the mixture thickens.   This works well as a dipping sauce or in recipes that call for sweet and sour sauce.  Stores well in an airtight container in the refrigerator for a week or so.


* I can never find Chinese thick molasses, I suppose if I made a special trip to the Asian market I might find it, but those are few and far between here in Phoenix.  I use Grandma’s Brand dark molasses from the baking isle at the grocery store and it works fine.

**Red food coloring is completely optional.  Most sweet and sour sauce in a restaurant will be red, so if that’s important to you, add the food coloring.  I don’t ever add the food coloring myself as it affects nothing but the appearance of the recipe.


Won Tons – Recipe

Making Won Tons 1I love Asian foods. Soy sauce is my all time favorite condiment, followed closely by teriyaki sauce and sweet & sour sauce. I could eat Chinese takeout every day. The problem is, I live in Phoenix now, not Seattle. We have great Mexican restaurants here in Phoenix…..Asian, not so much.

Fortunately, I grew up in a family that made Chinese food from scratch all the time.

This is my parents recipe for Won Tons.  These freeze, uncooked, really well.  I generally make hundreds of them, when I make them, freeze them on cookie sheets and then bag them in gallon zip lock bags and store them in the freezer for later use.

These Won Tons can be used in Won Ton soup, but my family prefers to deep fry and serve them as an appetizer with sweet and sour sauce.

Won Tons


1 lb. won ton skins (these can be found in the produce section of the grocery store. You want the square ones)

1 lb. ground pork (you can also use Turkey. Get unseasoned ground meat, not sausage.)

1 egg beaten

1 tsp. minced ginger (I buy mine in a tube, pre-minced in the produce section)

1 small can minced water chestnuts

2 green onions chopped

2 tsp. salt

1 Tbs. Soy Sauce


Mix raw pork, egg, water chestnuts, ginger, green onion, salt and soy sauce in a med. mixing bowl.  Lay out some Won Ton skins on a cookie sheet lined with foil, parchment or a silpat and start rolling your won tons.

To roll: Position your Won Ton wrapper so that it looks like a diamond in front of you.  Place about 1/2 tsp. of the meat mixture on the lower corner of the Won Ton wrapper.  Roll up from the bottom about 1/2 -2/3 or the way up.  It should look like a triangle with a bulge in the middle.  Take the side corners and bring them around to the front. Wet the side corners with a little water (I keep a coffee cup of water next to the cookie sheet to dip my finger into) and bring the side corners together so they stick. Put your Won Tons in a row on the cookie sheet.  As soon as you fill the sheet, put them in the freezer or fry them up.  If you let them sit out or refrigerate them the wrapper will get soggy or disintegrate.

Once the Won Tons are hard frozen, transfer them into gallon zip lock bags and store in the freezer.

To cook:

Won Ton Soup

Use Chicken stock, some sliced green onions and sliced mushrooms, bring to a boil, add some Won Tons, cook for around 10 min.

Fried Won Tons:

Use a deep pan, Wok or deep fryer.  Bring oil to a relatively high heat.  I use an electric Wok and canola or peanut oil usually. I bring the oil to 375-400 degrees.  Drop the Won Tons in and fry until golden brown and the filling is cooked.  Drain on paper towels.  Great if served with Sweet and Sour sauce.