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Home Cooking with Foodland: Episode 25

Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Gau Gee and Wok Charred Edamame.

Ingredients and Instructions (Serves 4):

Crispy Gau Gee 

  • 1 pound ground pork
  • 1⁄4 cup chopped green onion
  • 1 can sliced water chestnuts drained (chopped)
  • 1⁄4 pound fresh raw shrimp, peeled and devained (chopped fine)
  • 1  thumb sized piece of fresh ginger (peeled and chopped fine)
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons oyster sauce
  • 2 tablespoons shoyu
  • 48 Won Ton wrappers

Instructions 

  1. In a mixing bowl, add all ingredients except the won-ton wrappers. Mix well.
  2. When done, lay out won-ton wrappers in batches of 12 and fill each with one rounded tablespoon of mixed pork hash in center of each wrapper.
  3. Using water and a moistened finger, wet edges of won-ton, fold in half and press edges to seal. Finish all 48 wrappers.
  4. Heat vegetable oil to 350 degrees and deep fry until won-tons are golden brown. Drain on paper towels.
  5. Serve with shoyu-mustard sauce.

 

Wok Charred Edamame 

  • 1 bag edamame in shell, defrosted
  •  vegetable oil, enough to glaze the bottom of the pan
  • 2 cloves garlic, chopped
  • 1-2  tablespoons shoyu
  •  1 pinch dried chili flakes
  • 1 teaspoons sesame oil
  • alae salt, as needed

Instructions 

  1. Heat a wok or skillet on high, add in vegetable oil to coat bottom of the wok.
  2. Continue to heat the wok until it is scorching hot, and beginning to smoke.
  3. Add in edamame and let the vegetable oil lightly coat them.
  4. Let the pods sit in the pan without moving to allow them to lightly char.
  5. Toss the edamame and let the pods sit again so that more pods are lightly charred.
  6. Add in the garlic.
  7. Toss to evenly coat.
  8. Once the aroma of the garlic starts to come out and the garlic is lightly cooked, deglaze with the shoyu.
  9. Let the shoyu reduce and coat the pods.
  10. Finish with the chili flakes and sesame oil.
  11. Place in a serving bowl and garnish with alae salt.

Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

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