S1 E9 | Tex-Asian Fusion Feast | Made Scratch Texas with Chef Teddy B
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups cooked rice
- ●1 lb brisket, cooked and shredded
- ●1 cup mixed vegetables (peas, carrots, corn)
- ●2 eggs, beaten
- ●3 green onions, chopped
- ●3 cloves garlic, minced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp ginger, minced
- ●Salt and pepper to taste
Instructions
- 1Heat sesame oil in a large skillet or wok over medium heat.
- 2Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- 3Add the mixed vegetables and cook for another 3-4 minutes until tender.
- 4Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 5Add the shredded brisket to the skillet and mix everything together.
- 6Stir in the cooked rice, soy sauce, salt, and pepper. Mix well to combine all ingredients.
- 7Cook for an additional 5-7 minutes, stirring occasionally, until the rice is heated through.
- 8Add chopped green onions and stir to combine.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
Ingredients
- ●2 lbs pork ribs
- ●1/2 cup soy sauce
- ●1/4 cup honey
- ●1/4 cup rice vinegar
- ●2 tbsp sesame oil
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●1/4 cup brown sugar
- ●1 tsp black pepper
- ●1/2 tsp red pepper flakes
- ●2 green onions, chopped
- ●1 tbsp sesame seeds
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a bowl, mix together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, black pepper, and red pepper flakes to create the marinade.
- 3Place the pork ribs in a large baking dish and pour the marinade over them, ensuring they are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 4Remove the ribs from the marinade and place them on a baking sheet lined with aluminum foil.
- 5Bake the ribs in the preheated oven for 2.5 to 3 hours, until they are tender.
- 6While the ribs are baking, pour the remaining marinade into a saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes until it thickens slightly.
- 7Once the ribs are done baking, remove them from the oven and brush them with the thickened marinade.
- 8Increase the oven temperature to 400°F (200°C) and return the ribs to the oven for an additional 15-20 minutes, until they are caramelized and sticky.
- 9Remove the ribs from the oven and let them rest for a few minutes before slicing.
- 10Garnish with chopped green onions and sesame seeds before serving.
Equipment
baking dishmixing bowlbaking sheetaluminum foilsaucepanbrush for marinade
🌶️🌶️🌶️Low
Brisket egg rolls are a fusion dish that combines traditional Asian egg rolls with the rich flavors of brisket, often enjoyed as a snack or appetizer at gatherings.
Ingredients
- ●1 lb brisket, cooked and shredded
- ●1 cup coleslaw mix
- ●1/2 cup green onions, chopped
- ●1/4 cup soy sauce
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1 package egg roll wrappers (about 20)
- ●Oil for frying (vegetable or canola)
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the shredded brisket, coleslaw mix, green onions, soy sauce, garlic powder, ginger powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 2Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- 3Place about 2 tablespoons of the brisket mixture in the center of the wrapper.
- 4Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges if necessary.
- 5Repeat the process with the remaining wrappers and filling.
- 6Heat oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
- 7Carefully add a few egg rolls at a time to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot with your choice of dipping sauce, such as sweet and sour sauce or soy sauce.
Equipment
large bowlfrying pan or potpaper towelsspatula
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