Hong Kong Style Silky Stir Fried Minced Beef | Wok Wednesdays

This week, the Wok Wednesdays group is making Hong Kong-Style Silky Stir-Fried Minced Beef. 

Grace Young, the author of the cookbook, Stir Frying to the Sky's Edge, says that she first tried it in Hong Kong and loved its richness. She got this recipe from Chef Danny Chan. 

The secret to the richness of this dish is hand mincing the beef, and then adding an egg and two egg yolks to the partially cooked meat. It's a really interesting technique. The beef is spread out in a layer in your wok, and the whisked eggs are dropped on top to cook for about 45 seconds, and then stir fried. The eggs pretty much disappear into the meat mixture, but, as Grace says, make this dish "sumptuous."

Pumpkin Chocolate Chip Cookies

I am so excited about these Pumpkin Chocolate Chip Cookies. They are so amazingly soft and cake-like, and get better over time. They're pretty much pumpkin pie in a cookie.... with chocolate chips.

Tangzhong Whole Wheat Bread

This Tangzhong Whole Wheat Bread is absolutely the best sandwich bread ever! And guess what? I am the host kitchen for the Bread Baking Babes, and had the privilege of choosing this month's bread.

Bread Baking Babes you ask? We are a small group of bold, boisterous, and hilarious women who share the love of baking bread (and wine). We live across the globe, and come together every month on the 16th to share our experiences with a recipe chosen by one of the members. Everyone gets to play around with the recipe, so be sure to click on the thumbnails at the bottom of this post after the recipe to see the rest of the Babes' versions of this bread.

Sesame Seeded Semolina Bread

This Sesame Seeded Semolina Bread has a wonderful nutty, sweet flavor and a beautiful yellow crumb. It is wonderful with butter, and makes delicious toast. It is the perfect accompaniment for fall's soups, stews, and chilis. It also makes delicious garlic bread.

The best part? You make the dough in advance, shape it, and bake it the next morning.

Hakka-Style Stir-Fried Shrimp and Vegetables | Wok Wednesdays

This Hakka-style stir-fried shrimp and vegetables is such a simple dish, yet it is so delicious. It is symbolic of the Hakka, as Grace Young (2010) describes, "the gypsies of China." They were originally from northern China, were driven out by a multitude of reasons, and forced to settle in an area where they were second class to the Cantonese. In the 1800's they were again forced to leave their homes due to famine, disease, and natural disasters. Many ended up in Southeast Asia and Taiwan, as well as "contract laborers in Hawaii, the Caribbean, South America, North America," and many other places across the globe (Young, 2010).

Cheddar Cheese Crackers

I'm pretty excited about these cheddar cheese crackers! They have such a wonderful savory flavor... and they came out crispy!

I've always had good luck making savory shortbread crackers, but have been challenged at times with creating a crispy yeasted cracker. Sometimes they can come out tough or chewy instead of crunchy.

English Muffin Bread

I have made this English Muffin Bread many times, and can't believe I never posted it! This bread, sliced, is kind of the equivalent to English muffins, without the griddle. The bread pan is dusted with corn meal to mimic traditional English muffins. This bread is delicious toasted and spread with butter and jam. The combination of yeast and baking powder produces the "nooks and crannies" that one would expect from English muffins.