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The Nosh Pit – Kosher Chinese Food Recipes

Going to a Chinese restaurant has become as traditional as going to a kosher deli, or Jewish bakery for fresh bagels.

By: Sarah Bauder
Published: November 4th, 2013 in Culture » Food » Recipes
(clockwise) Spicy Tongue, Veggie Lo Mein, Almond Cookies, Pineapple Ginger Fried Rice

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Chinese Food Recipes

Chinese cuisine has evolved into an integral aspect of Jewish households. Going to a Chinese restaurant has become as traditional as going to a kosher deli, or Jewish bakery for fresh bagels. But rather than getting Chinese takeout, why not make this delectable cuisine in the comfort of your own home. Take a look at these sumptuous kosher Chinese recipes.

Beef and Green Bean Stir Fry from Joy of Kosher

Ingredients:

1 1/4 pounds skirt steak, thinly sliced across the grain

1/4 cup Mikee Chinese Marinade with Garlic

3 cups Water

3 cups instant rice (white or brown)

2 tablespoons canola oil

1 cup fresh green beans, rinsed and trimmed

2 cloves garlic, minced

2 scallions, sliced

Directions:

In a large bowl, place steak in the marinade. Marinate, uncovered, for 10 minutes, at room temperature. While meat is marinating, prepare rice: In a large saucepan, bring water to boil. Stir in rice and cover. Remove from heat and set aside. Remove meat from marinade and discard marinade. In a wok or large sauté pan over high heat, heat oil until smoking. Cook meat, stirring, for 30 seconds. Add green beans, stirring, for 5 minutes more. Add remaining minced garlic. Keep heat high while continuing to stir. Continue cooking for another 2 minutes. Spoon rice into a large serving bowl. Serve Stir-Fry over rice; garnish with scallions. Enjoy!


Kosher Chinese Egg Drop Soup from Kosher Food

Ingredients:

4 cups chicken soup stock

1/4 teaspoon salt

1/4 tsp. white pepper

1/4 tsp. ground ginger

1/4 tsp. garlic powder

1 Tbsp. sherry

1 Tbsp. corn starch mixed with 2 Tbsp. water

2 eggs, lightly beaten

2 scallions, chopped

Directions:

In a soup pot, mix together the chicken broth with the pepper, ginger, garlic, and sherry. Bring to a boil. In a small bowl, mix the cornstarch and water together. Add the cornstarch-water mixture into the boiling soup, stirring for one minute to thicken the soup. In a small bowl, lightly beat the eggs. Remove the soup from the heat. While stirring the soup in a circular motion with a fork for a minute or two, slowly pour the eggs in a slow stream into the hot soup. Garnish with scallions. Enjoy!

Ginger Pineapple Fried Rice from Simply Recipes

Ingredients:

2 cups basmati rice (uncooked, long grain white)

3 tbsps peanut oil (grapeseed canola peanut oil or other high smoke point)

3 tbsps peeled fresh ginger (finely minced)

5 scallions (white and pale green parts separated from greens finely chopped)

1/2 tsp kosher salt

3/4 cup pineapples (diced 14 inch cored peeled fresh, labeled extra sweet)

1 tsp sesame oil (dark Asian)

Directions:

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander. Place rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and bring to a boil. Reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and let cool to almost room temperature. Chill, covered with plastic wrap, at least 4 hours. Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1 Tbsp of the oil to coat the bottom of the pan. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Add the remaining 2 Tbsp oil to the pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt, and ENJOY!

More yummy Kosher Chinese recipes on the next page!

Related articles: The Nosh Pit, Kosher, Recipes, Jewish, Judaism, Chinese Food, Stir Fry, Fried Rice, Egg Drop Soup, Spicy Beef, Lo Mein, Chinese Almond Cookies
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