The Electric Kitchen: Chinese roast meats inspire meals

Many of us have fond childhood memories of walking along the streets of Chinatown with our parents, going to Oahu Market or Kekaulike Market to choose among the roasted meats hanging in the butcher shops.

The butcher would chop a piece of roast pork, roast duck or char siu right off the block, give you a sample, and the rest would be wrapped in that familiar pink butcher paper to take home for dinner.

This week, head over to your favorite Chinatown butcher, pick up some of your favorite meats and incorporate them in these local-style recipes.

CHINESE ROAST DUCK SALAD

By Hawaiian Electric Co.

• 1/2 pound shredded roast duck
• 1/4 cup Chinese red vinegar
• 2 tablespoons sesame oil
• 2 teaspoons shoyu
• 2 teaspoons oyster sauce
• 2 teaspoons sugar
• 2 tablespoons finely chopped peanuts
• Dash white pepper
• Vegetable oil, for deep-frying
• Long rice or rice sticks, for topping
• 1-1/2 cups shredded lettuce
• 1/2 cup shredded carrots
• 1/4 cup chopped Chinese parsley
• Fried won-ton strips, for topping

In a large bowl, combine duck, vinegar, sesame oil, shoyu, oyster sauce, sugar, peanuts and pepper; mix well, then set aside.

Heat oil in pot to 375 degrees. Fry long rice until light and puffy; drain on paper towels.

In a medium bowl, combine lettuce, carrots and Chinese parsley; divide between 2 salad plates. Top with duck mixture, fried long rice and won-ton strips. Serves 2.

Approximate nutritional information, per serving (not including toppings): 430 calories, 31 g total fat, 7 g saturated fat, 100 mg cholesterol, 600 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g sugar, 30 g protein.

TARO AND CHINESE ROAST PORK STUFFING

By Hawaiian Electric Co.

• 2 cups diced Chinese-style roast pork
• 1 Maui onion, diced
• 4 cups diced cooked taro
• 1 teaspoon poultry seasoning (optional)
• 1 (7.5-ounce) package stuffing mix
• 1/2 cup thinly sliced green onion
• 1 (14.5-ounce) can chicken broth, divided
• 1/2 cup butter, melted

In a large skillet or wok, heat roast pork on medium, remove and set aside.

Saute onion in wok until tender. Add taro, poultry seasoning, roast pork, stuffing mix, green onion, 1/2 of chicken broth and butter; mix thoroughly. Add more broth if stuffing is too dry.

Heat through, stirring every minute or two, to keep stuffing from browning.

Makes enough for a 12-14 pound turkey, about 17 servings.

Approximate nutritional information per 1/2 cup serving: 180 calories, 8 g total fat, 4.5 g saturated fat, 25 mg cholesterol, 540 mg sodium, 21 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein.

CHAR SIU FRIED RICE

By Hawaiian Electric Co.

• 1 tablespoon vegetable oil
• 2 eggs, beaten
• 6 slices bacon, chopped
• 1/4 cup slivered char siu
• 4 cups cooked rice
• 1/4 cup minced green onion
• 1 tablespoon oyster sauce
• 1 teaspoon low-sodium shoyu
• Dash pepper
• 3 tablespoons chopped Chinese parsley

In a large skillet, heat oil. Pour eggs into skillet and cook slowly over low heat. When almost dry, turn egg sheet over and cook a few more seconds. Remove from skillet. Cool; cut into thin strips.

Fry bacon in skillet until almost crisp. Pour out all but 2 tablespoons drippings.

Add char siu and cook about 2 minutes. Stir in cooked rice, green onion, oyster sauce, shoyu, pepper and egg strips, mixing well. Sprinkle with Chinese parsley. Serves 6.

Approximate nutritional information, per serving: 350 calories, 16 g total fat, 5 g saturated fat, 85 mg cholesterol, 400 mg sodium, 37 g carbohydrate, 1 g fiber, 1 g sugar, 11 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.