Chinese Dumplings (non-medicated)
Jan26

Chinese Dumplings (non-medicated)

These Chinese Dumplings are the perfect non-medicated recipe to combine with a cannabutter infused Pork & Noodle Stir-Fry.  Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes Servings: 5 INGREDIENTS: 1/2 cup soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon finely chopped Chinese chives 1 tablespoon sesame seeds 1 teaspoon chile-garlic sauce (such as Sriracha®) 1 pound ground pork 3 cloves garlic, minced 1 egg, beaten 2 tablespoons finely chopped Chinese chives 2 tablespoons soy sauce 1 1/2 tablespoons sesame oil 1 tablespoon minced fresh ginger 50 dumpling wrappers 1 cup vegetable oil for frying 1 quart water, or more as needed DIRECTIONS: 1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside. 2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling. 3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.  Recipe Curtsy of All...

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Pork & Noodle Stir-Fry
Jan26

Pork & Noodle Stir-Fry

Happy Chinese New Year Everyone! To celebrate this magnificent Chinese culture, and especially their long history of cannabis use, Emarijuana Recipes is bringing you a delicious Pork & Noodle Stir-Fry with The Best Weed Butter Ever. Happy New Year! Ingredients 8 ounces rice noodles 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips Kosher salt and freshly ground pepper 3 tablespoons cornstarch 2 cups fat-free low-sodium chicken broth 4 teaspoons Cannabutter AKA The Best Weed Butter Ever! 4 scallions, sliced (white and green parts separated) 1 2 -inch piece ginger, peeled and minced 2 cloves garlic, minced 3 cups precut stir-fry vegetables (about 9 ounces) Grated zest of 1 lime, plus wedges for serving Directions Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl. Heat a large nonstick skillet over high heat. Add 1 teaspoon cannabutter, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons of cannabutter to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges. Per Serving: Calories: 415; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 59 grams; Sugar: grams; Fiber: 3 grams; Cholesterol: 68 milligrams; Sodium: 465 milligrams Recipe Adapted from the Food...

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