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Message: <blockquote data-quote="Jdvn1" data-source="post: 5192656" data-attributes="member: 26424">Well, I hadn't messed much with asian cuisine in the past--I just knew what I liked. And, I didn't have the time to go to Lunar New Year festivities like I like to do most years, so I thought it'd be fun to give it a try.And it's mostly not too tough, as long as you have a few recipes as guides.Steamed shrimp dumplings?Get the ingredients, chop them and mix them upPlace a little bit inside a wrapper, close the wrapper.Place in a steamer. Not too hard. We technically used a rice cooker with a steamer attachment.Fried rice?Cook long grain rice (like jasmine, preferably with less water, so they rice comes out more dry)Chop and cook that stuff that goes into it--well, scramble the eggs but don't cook them too long--you want them a little runny, chop--cook the sausage but save the rendered fat to add to the rice for flavor--most vegetables don't need to be cooked at all, just chopped--you can add cooked chicken or cooked shrimp as well as or instead of sausage... whatever you like--I like using green onions, egg, and sausage partially because of the color. White, green, yellow, and red (or substitute brown for white, if you use soy sauce) ends up looking very colorfully appetizing. Corn is another yellow option, and there are a number of traditional green options (snow peas, snap peas, zucchini)Heat oil in a wok, and add everythingMix with some soy sauce (if I think the level of saltiness is fine without soy sauce, I don't add any or I'll add light soy sauce).</blockquote>

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