Target | Lunar New Year Virtual Class

VIRTUAL CLASS LUNAR NEW YEAR

RECIPES AND SHOPPING LIST

Vietnamese Spring Roll with Shrimp

Serves 8. Takes about 60 minutes.

YOU WILL NEED Medium Saucepan colander Cutting board Chef knife Measuring spoons Measuring cups Large bowl INGREDIENTS 2 oz. rice vermicelli noodles 8 rice wrapper ( 8.5 inch diameter) 8 large cooked shrimp – peeled deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 Tablespoons chopped mint leaves 3 Tablespoons chopped fresh cilantro Shredded lettuce DIRECTIONS 1. bring medium saucepan of water to a boil. Boil vermicelli for 3 minutes or until al dente, drain, cool with cold running water. Set aside.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for a few seconds to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves and vermicelli, basil, mint, cilantro and lettuce, leaving 2 inches uncovered on each side 3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce 4. Repeat with remaining ingredients and wrappers.

Serve with dipping sauce ( separate recipe) *Fish and peanut sauce *Peanut coconut sauce

Vietnamese Spring Roll with Barbeque Pork Serves 10.

Chinese Barbeque Pork loin 1 center cut pork loin 1 ½ pounds 2 cup hoisin sauce 1 cup brown sugar 1 teaspoon five spice powder 1 ½ teaspoon crushed red pepper ½ cup soy sauce In large gallon resealable bag add hoisin, brown sugar, five spice powder, crushed pepper and soy sauce, seal bag and kneed to combine. Add pork loin Marinate 4 hours up to over night Preheat oven to 350 On prepared pan place pork loin and bake until internal temperature reaches 165 Remover from oven and cool Thinly slice when ready to make spring rolls Spring rolls 2 oz. rice vermicelli noodles 8 rice wrapper ( 8.5 inch diameter) Thinly sliced pork loin ( made ahead) 1 1/3 tablespoons chopped fresh Thai basil 3 Tablespoons chopped mint leaves 3 Tablespoons chopped fresh cilantro Shredded lettuce DIRECTIONS 1. Bring medium saucepan of water to a boil. Boil vermicelli for 3 minutes or until al dente, drain, cool with cold running water. Set aside.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for a few seconds to soften. Lay wrapper flat. In a row across the center, place pork slices and vermicelli, basil, mint, cilantro and lettuce, leaving 2 inches uncovered on each side 3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce 4. Repeat with remaining ingredients and wrappers.

Serve with dipping sauces (separate recipe) *Fish and peanut sauce *Peanut coconut sauce

Chicken & Shiitake Dumplings with chili oil dipping sauce Serves 10 INGREDIENTS 8 ounce ground chicken 4 dried shiitake mushrooms, rehydrated, stems removed and caps finely chopped (1/2 cup) ½ cup finely chopped scallions green and white parts 1 ½ teaspoons grated ginger 1/8 teaspoon black pepper ½ teaspoon salt 1 Tablespoon rice wine 1 Tablespoon soy sauce 1 Tablespoon oil 1 ½ sesame oil 40 dumpling wrappers All purpose flour, for shaping dumplings ¼ cup chopped fresh cilantro, for garnish if desired Sauce 1 small clove garlic ¼ cup soy sauce 2 ½ Tablespoons Chinkiang vinegar 2-3 teaspoons hot chili oil DIRECTIONS 1. To prepare filling: combine ground chicken, chopped shiitakes, scallion, ginger, pepper, salt, rice wine, soy sauce and oils in a medium bowl. Vigorously stir and fold with a fork. Cover and stand at room temperature for 30 minutes. Should yield 2 cups of filling 2. Prepare sauce: mince garlic or press through garlic press. Place in small bowl stir in soy, vinegar and 2 teaspoons of hot oil. Taste and add more chili oil, if desired. Pour 2 ½ Tablespoons, of the sauce onto a serving platter. Set aside near the stove with remaining sauce.

3. Half fill a large (5-6 quart) pot with water bring to a boil. Lower heat and cover to keep hot. Line 2 baking sheets with parchment paper and dust generously with flour set aside for holding the filled dumplings

Chicken & Shiitake Dumplings with chili oil dipping sauce – continued…

1. Lay 4 to 6 dumpling wrappers on a clean work surface. Brush the edges of wrappers with water. For each dumpling hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up 1 ½ teaspoons of filling. Place the filling slightly off center toward the upper half of the wrapper. Shape it into a flat mound and keep a knuckles length (3/4”) of wrapper clear on all sides.

2. Bring up the wrapper edge closest to you to close then firmly press to seal well and create a half moon.

3. You can leave can leave the dumplings like this or form two small pleats near the center, pressing firmly to hold or make a series of large pleats. At the rim from one end to the other firmly pressing into place.

4. Place the shaped dumpling on a prepared baking sheet. Repeat. Spacing the dumplings ½ “ apart. Keep the finished dumpling covered with a dry kitchen towel to keep from drying out.

5. Return water to gentle boil, add half dumplings, gently dropping each in, using slotted spoon nudge apart to prevent sticking. Let dumplings cook until the float to surface. 6-8 minutes. If water return to full boil reduce heat otherwise dumplings will burst. Scoop with slotted spoon letting water drip off 6. Arrange on prepared platter and cover with large bowl to keep warm 7. Repeat with remaining dumplings 8. Drizzle with remaining sauce using two large spoons gently toss. Sprinkle with cilantro if desired, serve immediately

Fish and Peanut Dipping Sauce Serves 10 YOU WILL NEED Mixing bowl Whisk Measuring spoons Measuring cup INGREDIENTS 1 cup water 1 cup granulated sugar 2 Tablespoon fish sauce 3 Tablespoon rice wine vinegar ½ cup chopped peanuts DIRECTIONS 1. In mixing bowl add all ingredients except peanuts, mix well 2. Add chopped peanuts. Mix until combined 3. Store in refrigerator in covered container until ready to use. Will keep for 1 week.

Longevity Noodles Serves 4-6 INGREDIENTS 3 quarts water 12 ounces Yi mein noodles or lomein 1/8 teaspoon granulated sugar 1 Tablespoon hot water 2 teaspoons regular soy sauce 2 teaspoons dark soy sauce 2 Tablespoons oyster sauce ½ teaspoon sesame oil Pinch white pepper 3 Tablespoons vegetable oil 5 Shitake mushrooms sliced 8 ounces Chinese chives DIRECTIONS 1. Boil 3 quarts of water in large pot. Once boiling, add noodles. Cook for 3-4 minutes to keep chewy and firm. Over cooking will cause a mushy texture 2. When pasta tastes al dente, it’s ready, immediately drain and set aside 3. Dissolve sugar and salt in 1 Tablespoon of hot water, add soy sauces, oyster sauce and sesame oil and white pepper. Stir to combine 4. Heat Large wok or pan, add 2 Tablespoons of oil 5. Add sliced mushrooms and light green parts of the chives and stir fry for 30 seconds.

The mushrooms will act like a sponge and soak up the oil add another tablespoon if they look to dry 6. Add noodle ( they should still be warm, but no water dripping) and stir fry together mushroom mixture 7. Spoon prepared sauce mixture over noodles and stir fry together until sauce is evenly distributed. Spoon another tablespoon of oil around the perimeter of the wok to prevent sticking. If noodles stick together drizzle a bit of oil directly over noodles.

8. Mix gently so you don’t break up the noodles 9. Add remaining green parts of the chives and mix until they turn bright green and noodles are heated through.

10.Serve and enjoy

Peanut Coconut Hoisin Dipping Sauce Serves 10.

YOU WILL NEED Mixing bowl Whisk Measuring spoons Measuring cup INGREDIENTS 1 cup hoisin sauce ½ cup peanut butter ¼ cup brown sugar 1 13.5 oz. can of coconut milk 1 Tablespoon of sambal ½ cup chopped peanuts DIRECTIONS 1. In mixing bowl add all ingredients except peanuts, mix well 2. Add chopped peanuts. Mix until combined 3. Store in refrigerator in covered container until ready to use. Will keep for 1 week.

Shopping list Yi mein noodles or lomein noodles sugar soy sauce Dark soy sauce White pepper Oyster sauce Sesame oil Shiitake mushrooms Chinese chives Ground chicken Dried shiitake mushrooms Green onions Ginger Rice wine Dumpling wrappers Cilantro Chinkiang vinegar Hot chili oil Pork loin Hoisin sauce Brown sugar Five spice powder Crushed red pepper Vermicelli rice noodles Rice paper wrapper Thai basil Fresh mint Shredded lettuce Large shrimp Fish sauce Peanuts Peanut butter Coconut milk Sambal