Paula Does Takeout

Hey, y'all, come on into the kitchen

Today's gonna be a fun show. It's gonna be all about Chinese takeout

First, pork slaw egg rolls are even more delicious when they're homemade, y'all

Hot as a firecracker, too, girl. And then I'm gonna show you how to whip up

your very own crispy tempura-battered shrimp. Oh, they look delicious. Next, a tangy and tasty chicken stir-fry

I'm not real, real good. with chopsticks. And the happy ending, y'all

Your very own fortune cookies. Southern bells ring louder. You know, when you say takeout

you think of Chinese takeout, don't you? Well, I want to show y'all

what inspired me for today's show. Y'all take a look. Hey, Paula. My name is Shea Hess

My boyfriend loves Chinese food, but I don't always want to eat out of the takeout box

How can I make the perfect Chinese meal right here in my own kitchen? So, Shay, I'm going to try to help you, honey

I'm going to share with you today a few easy but good Chinese recipes

that have never failed for me. Now, we're going to start with a little bit of Boston butt for your egg rolls

because you know this wonderful succulent piece of pork, we can take in a lot of different directions

So I've got probably, it's probably about a three-pound butt shape, and I'm just going to rub him with my butt massage

And this butt massage is, mmm, smells so good. It's paprika and garlic, a lot of different spices

but it's also a dry smoke that is going to give it almost a wood-cooked flavor

So we're just going to rub our meat good. So there we go

All right, now let me wash my hands. All right. Then we're just going to cover this with foil

and we're going to put it in the oven, and we're going to roast this for about three hours at 350 degrees

We want this like fork tender. Covered with a tin foil so it won't dry out

Now, one of the favorite things that we love is tempura. I love tempura shrimp

I love tempura vegetables. And so that's what I've got going on down here

On this end of the counter is some shrimp. On this end of the counter, we're going to put together a dipping sauce

that's going to be great for our shrimp tempura. So, Shay, this is very easy, just like four ingredients

We're going to start with two cups of water into our pot

And a half a cup of sweetened rice wine. And then we're going to add a half a cup of soy sauce

So I'm just going to put that right in this same measuring cup and bring it up to one cup

Okay, there we go. That's a lot of soy sauce, isn't it? And then we're going to add one tablespoon of seafood stock

Now, you can find this at your local grocery store. So we're going to let this reduce down, Shay, for about 10 or 15 minutes

between medium and medium high. So let's come on down and get started on our shrimp

I've got some beautiful large shrimp here that I've peeled and I've deveined

So these are ready for us to go. Now let's make our tempura batter

It's so simple, very few ingredients. We're going to start with two cups of all-purpose flour

And then we're going to mix in two cups of water. and I'm going to mix this kind of slowly

I've got one egg that I'm going to add to it before it gets too liquidy

The egg looks good, so in he goes. All right, so I'm going to add now the rest of

I water, which leaves about a cup. All right, so I'm going to put a little flour in this dish

And I've got my fryer set on 350, so everything's ready. I'm just going to dust my shrimp in a little bit of flour

and that flour is gonna help that tempura batter stick to it So from the flour to the tempura and you know that this is very thin

All right, I've got my fryer heated to 350 degrees, and this is only going to take just a couple of minutes, y'all

because you don't want to overcook your shrimp. I tell you what, y'all, go ahead and take a quick break

and when you come back, these tempuri shrimp will be ready. So I'll meet you back here in the kitchen

Hurry, Shay. I don't want you to miss a thing, girl. Coming up, we're finishing up our egg rolls

Look at the crispiness of that wrapper. And later, never order out again, y'all

Chicken stir-fry and your very own fortune cookies. Look at these shrimp tempura

I've got my dipping sauce ready, y'all. Now I'm just gonna take my sauce, which I let reduce

and I'm just gonna dip up a little bit of that. I'm gonna take our shrimp and just pile them up on our platter

Oh. Look how delicious these look. And you sauché how little bit of time it took up to make these

I'm going to take just a little one. And dip in our sauce

Mmm. They are so good. Well, let's move on down here because we're making egg rolls

While y'all were gone, I took our pork out of the oven. and I'm just taking some forks and just been pulling this boneless butt apart

and I'm going to need about two and a half cups. So I'm just going to eyeball this

Look at there. Gosh, that looks so good. Okay, we're getting very close to having our two and a half cups

and I think that should do it. Now I'm just going to transfer that over to our mixing bowl

All right, now I'm going to take y'all just one bag of coleslaw that I picked up in the produce section at the grocery store

Already done up and ready for you. It's one 16-ounce bag, and we're just going to pour that in and mix it up with our pork

And I'm going to just take my hands and kind of get that all mixed up

All right. So, I'm going to take one rib of celery, and I'm going to dice it up

And I'm going to add it to our coleslaw and our pork

And then I've got some pickle relish that I'm going to add a couple of tablespoons of that to our mixture

There we go. That's good. So in the pile that goes. A couple of tablespoons of relish

And this is a sweet relish that I'm using. And I'm going back in with my hands, y'all

All right, now I'm going to add a fourth of a cup of barbecue sauce plus two tablespoons

So that's four, five, six. Just mix that all together

and that barbecue sauce is gonna help break down that cabbage a little bit

You can see the cabbage is decreasing in size on us, can't you

There we go. That's looking good. Now, meat's gotten all minced up, so there's no really big chunks of that

All right, I'm going to give one quick rinse again. All right, here we go

Now I've got fresh hands again. All right, let's see. We'll add a little house seasoning because it's got the salt and the pepper and the garlic in it

Give that a toss. And then I'm going to move over here to our wrappers

Now, your wrappers, you can just pick up from the grocery store

You can find these in the dairy section. And I've got some water here

And I'm just going to go around the edge of my wrappers. because that water will act as a glue And keep them sealed up for us

I'm just going to come in here and you want to be careful and not stuff them too, too full

That's probably a third of a cup. So we're just going to pull that over

Kind of tuck it. So it'll kind of be tight in there

And then bring in each end. And then just roll it right on up

Just like that. We've got a beautiful egg roll. And you can make these up ahead of time, Shea

And have these in the refrigerator. And then just pull them out

And throw them in the fryer when you're ready. Beautiful, Jay. All right, so let's take these on over here now

and let's drop these in the deep fryer. And it's not going to take but, like, two minutes

So in we go. And we've got my fryer heated to 350 degrees

By the time y'all come back, I'll have these egg rolls ready and waiting on you

Coming up, a tangy and tasty chicken stir fry. Mmm. And later, have fun writing your own fortune with our homemade fortune cookies

All right, y'all. I'm taking the last egg roll out of the fryer

So why don't we cut into this, Shay, so you can see what the inside of this egg roll is going to look like

Look at that. Looks good, doesn't it? Hot as a firecracker, too, girl

But I'm just going to dip this in a little soy and try not to burn my mouth

Look at the crispiness of that wrapper. Mmm. Mmm

It's delicious. And the barbecue sauce gives it a whole different twist

Well, come on down here because, you know, Asian food is not Asian food without a stir fry, is it

I'm going to start our next dish off in our wok, and I'm going to add about a tablespoon of vegetable oil

and about a tablespoon of sesame oil. And I'm making a chicken stir fry for us

And I have taken chicken breast and I've sliced them nice and thin because a stir fry should cook up rather quickly

Alright, so we're just gonna keep that chicken moving around in our wok

And this is not gonna take long at all. Let me give my hands a quick wash

You want to be very, very careful when you're handling raw chicken

Now I'm just going to finish slicing up our carrots. And we want these fairly thin because, you know, we're not going to be cooking this for very long

And personally, I don't like a bunch of carrots. I'm not even going to use that other one

And now we can toss in our vegetables. toss in the carrot and the bell pepper I've got an onion that's been diced and my favorite

vegetable is mushrooms and you can use all different kinds of varieties I especially

love shiitake mushrooms okay so there we go we're gonna toss in our broccoli

and we'll toss in our water chestnuts last because they're completely done

All they need to do is just heat up. And let's come down here, and we're going to make our sauce

that we're going to pour over our chicken and our vegetables. And we're going to start with one cup of chicken broth

That's not quite, that's probably about two-thirds of a can of chicken broth

I'm gonna add one tablespoon of soy sauce, one teaspoon of powdered ginger, a fourth

of a cup of hoisin and we gonna stir in a couple of tablespoons of cornstarch

Love that sauce because I like to pour that over my rice

All right so we're just gonna let this cook on for a couple of minutes probably

after we add all of our vegetables probably about four or five minutes, Shay. Okie doke

So this looks like that maybe our chicken is no longer transparent looking

So it's getting very, very close. All right, so let's go ahead and pour our sauce over our chicken and our vegetables

And that cornstarch that we added in there is going to make this nice and thick

And it's going to be just delicious. Take out without the cartons, honey

Coming up, you can make your own luck with homemade fortune cookies

Ooh, y'all, I'm dipping that up. Now, I've just boiled up some lo mein noodles

and that's what I'm going to serve a stir fry on. But you can use anything

Really, it's whatever you want. and I'm going to dig in. You know, I might do all right with the cooking heart shape

but I'm not real, real good with chopsticks. Whoa. Okay, come on

Look at that, I got me a piece. Mmm. Mmm. There we go

Mmm. So good. Well, we've almost got our whole meal pulled together, Shay

There's just one thing that we're liking. We can't have this type of meal without a fortune cookie, can we

I have to confess, Shay, to you that I have never made a fortune cookie

But let's you and I together get in here and see if we can't make a homemade fortune cookie

Now, I've taken two egg whites, and I have beat them with a little hand electric mixer until they're foamy

We're going to add a half a cup of all-purpose flour that I've sifted

So just right in the egg whites they go. and then I'm going to add

a half a cup of an extra fine sugar. I'm going to add one teaspoon

of one of my favorite flavorings and that's almond. So I can't wait

to see how these are going to turn out. We're going to thin our batter up a little bit

by adding two tablespoons of water. Okey-doke. Now we're going to take our baking pan

and I have lined it with some seal pat, which works so great for thin, crisp cookies

And I'm only going to be able to make about three of these at the time

because when you fold them up and they cool, they immediately get crisp on you

We're going to take our batter. It'll be about a 4-inch circle of batter

So we're going to put this in a 400-degree oven, y'all, and we're going to let these bake for about 8 minutes

Nobody is more excited than me to see if this is going to work

Now, I've got our little fortunes over here. I'm going to work rather quickly

We're just going to kind of fold that up. Shay, I think we might be on to something, sister

Let's pull out my fortune. Southern bells ring louder. Now, what is that saying about me

Shea, I hope you've had fun with me today because I've certainly had fun

helping you with your takeout problems. In fact, I hope y'all have all had fun today

And I'll see y'all another day. Until then, best dishes and love, y'all

From my kitchen to yours