Steamed Pandarian Pear

Here are a few ideas I have for new cooking recipes in the new expansion - Mists of Pandaria!

You will need:

2 Asian pears (or Bartlett)

4 teaspoons honey

Raisins

Lemon juice to brush on the pears to prevent discoloration (optional)

1 1/2 C water for the steamer.

Wash the pears and pat dry with paper towels.

Cut the top off the pears and set aside (these will become the lid). 

 Remove the core.

 If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming.

Spoon 2 teaspoons honey into each pear.

 Add raisins.

 Place the top back on the pear. Brush the lemon juice over the skin of the pear if using.

Set up a steamer, or place a rack for steaming inside a deep pot.
Add 1 1/2 C water. Don't let the water touch the fruit.
Put pot on medium heat for 30 minutes or until tender.
Check with a fork.

(Don't have a steamer? How about the quote,"Necessity is the mother of all inventions." - Plato)

Here is my invention:

I used a pot and a trivet, (the metal rack you place a hot pan on.)

Place the pears on a plate and steam, covered, for 30 minutes, or until the pears are tender.
Don't check the pears until after the 30 minutes are up. You don't want to let the steam out.

Serve warm. Yum!

Corellian Endwa

You will need:


Sauce:
1 cup water
1/2 cup orange juice
1/2 cup lemon juice
3 tablespoons soy sauce
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic (I used 1 fresh clove)
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

Coating on Chicken:
6 tablespoons flour
4 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil


To make the sauce:

Pour water, orange juice, lemon juice and soy sauce into a saucepan and set over medium-high heat.

Stir in the brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.

Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag or container. When contents of saucepan have cooled, pour 1 cup of sauce into bag.
Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours or over night.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.

Let the skillet cool down for 2 minutes and then wipe it out, and add the sauce.

Bring to a boil over medium-high heat. Mix together the flour and 4 tablespoons water; stir into the sauce.
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Serve over rice with steamed veggies or a salad.
Or you can ask for it at Dex's.