I love Asian food, especially Chinese food. When dining out I often choose Asian cuisine. It is something I enjoy eating at a restaurant because I use to think I couldn’t successfully make it at home.

With most dining out experiences we hope to get something that is better than what we can make for ourselves. As my family has become more and more interested with supporting local farmers and with where our meat and vegetables were coming from, I have begun to seek ways to make some of our favorites at home.

We have learned how to make amazing restaurant style steaks and burgers. We have experimented with smoking our own meats. We learned how to grill and how to cook with a Dutch oven and charcoal briquettes.

We still like to eat out on occasion, but I would dare say that with a little practice and some trial and error along the way, there are very few meals that I can’t make as good or better in my kitchen than I can get in a restaurant. The best part is that I know exactly where my food is sourced from.

If you pick up any Asian cookbook you may be led to believe that you have to have a fancy cleaver, a wok, a bamboo steamer and a myriad of other tools to be successful. While those things can be fun, they are definitely not a necessity.

Today we are going to make two of my favorite dishes: wonton soup and pork fried rice. All you will need is one pound of ground pork, a few basic ingredients you can find in any local supermarket and a few pots and pans that you already have lying around. This meal is fairly quick, it’s easy to prepare and you can feel good knowing you are feeding your family pasture raised pork from farmers that truly care about their animals.


Total Time – 45 minutes
Serves 4-6 (with leftover wontons for freezing)


  • Wonton wrappers (Small square ones, usually in the produce section)
  • 1/2 pound ground pork
  • 1/2 onion, diced
  • 1 green onion, diced
  • 1 egg
  • 1/2 tablespoon oyster sauce (available in the Asian food aisle)
  • Low sodium soy sauce, to taste
  • Salt and pepper to taste
  • 2 quarts chicken stock (link to my February post) or chicken feet stock (link to my March post)
  • Green onions, diced, as garnish


  1. In a small sauté pan, cook the onion and the green onion for 3-5 minutes until they just begin to soften. Remove from heat and allow to cool for a few minutes.
  2. In a small bowl, combine the ground pork, cooked and cooled onions, egg, oyster sauce, soy sauce (use about 1/2 tablespoon) and the salt and pepper. Mix lightly to just incorporate the ingredients.
  3. Fill each wonton with about a 1/2 a teaspoon of filling and fold according to your favorite method. I like to use the ‘nurse cap’ fold. Check here for a great, easy to follow video.
  4. You will want 5-6 wontons per person if you are serving this soup as part of your main meal. Place the remaining wontons on a cookie sheet in the freezer until they are frozen. You can then place the wontons in a a freezer bag for use later on. They will keep for three to six months and can be dropped from the freezer into boiling broth. Be sure to add a few extra minutes to the cooking time while they defrost.
  5. Bring 2 quarts of chicken stock to a boil. Drop in the filled wontons. The wontons will float when they are cooked through which should take about 5 minutes.
  6. To serve fill each bowl with cooked wontons. Ladle the broth and garnish with chopped green onions.

Preparation time: 30 minutes
Serves 4 as a meal or 4-6 as a side


  • 1 batch of day old rice, cooked according to package directions
  • 3 eggs, scrambled
  • 2 tablespoons sesame oil
  • 1/2 pound ground pork
  • 1/2  onion, diced
  • 1 red or yellow pepper, diced
  • 1 carrot, julienned
  • 1/2 cup of green peas (fresh or frozen, not canned)
  • 1 handful of shredded cabbage, optional
  • 2 tablespoons hoisin sauce (available in the Asian foods aisle)
  • Low sodium soy sauce
  • Salt and pepper to taste
  • 1 green onion, sliced


  1. Make rice several hours to one day in advance according to the package directions. Cover and refrigerate until ready to use. You can use freshly cooked rice but the fried rice tends to be stickier.
  2. Scramble three eggs and cook until no longer runny in a large sauté pan. Set aside.
  3. Add the sesame oil to the pan. Toss in the onions and the peppers and cook for 3-4 minutes until they begin to soften.
  4. Add the ground pork to the pan. Use a wooden spoon to break up the meat and combine it with the onions and peppers. Continue stirring every few minutes until the meat is cooked through.
  5. Add the carrots, peas and cabbage. Continue to stir. If using frozen peas, cook until the peas are just warmed through. The carrots, cabbage and peas should not be soggy. They are intended to add some crunch.
  6. Add the rice and stir to combine. Allow the rice to cook and begin to brown slightly. Add a bit more sesame oil if the pan is very dry.
  7. When your rice is heated through, return the scrambled eggs to the pan.
  8. Stir in the hoisin sauce. Taste.
  9. Season with low sodium soy sauce, and salt and pepper as needed.
  10. Before serving sprinkle a sliced green onion over the top. Serve with additional soy sauc