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Chinese Salad
1 head cabbage-chopped
2 chicken breasts-cooked and choped
2 pkg. chicken flavored ramen noodles
10 oz. pkg. frozen peas and carrots
1 pkg. sliced almonds
Dressing
(shake together)
1/3 cup sugar
1/2 cup oil
7 tbl. rice vinegar
1/4 tbl.pepper
1 or 2 envelopes ramen seasoning
(from ramen noodles package)
Combine all ingredients except ramen noodles.
Toss and add dressing. Add ramen noodles (uncooked) about 20 min. before
serving.
Crab Rangoon
1 package (8oz) cream cheese, softened
1 can (6oz) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package wonton skins
In medium bowl, combine all ingredients except wonton skins. Mix until
well blended. (I prefer to prepare the filling the night before to allow
the flavors to blend.)
(To prevent wonton skins from drying out, prepare one or two rangoon at
a time.)
Place approx. 1 teaspoon filling in center of each wonton skin. Moisten
edges with water; fold in half to form triangle, pressing edges to seal.
Pull bottom corners down and overlap slightly; moisten one corner and
press to seal. (A note: I use 2 wonton skins for each rangoon.
Moisten edges with water; place 2nd skin on top, pressing edges to seal.
Fold corners toward center, moisten corners and press to seal.) Deep fry
rangoons in either a deep fryer or a wok. Be careful not to overcook, as
the filling gets very hot and will break through the wonton skin and
splatter.
The recipe also says you can bake the rangoons. Lightly spray baking
sheet with vegetable coating. Arrange rangoon on sheet and lightly spray
to coat. Bake in 425 oven for 12-15 min, or until golden brown. Serve
hot with sweet-sour sauce or mustard sauce.
Spicy Pork
8 oz pork tenderloin, cut in bite size pieces
1 tbsp oil
1 tbsp grated or minced ginger
1 lge clove garlic, minced
1/2 tsp ground coriander seed
1/4 tsp turmeric
1 tsp ground cumin
1/4 tsp red pepper flakes
1/2 C beef stock or broth
pepper and lime juice
Basmati rice (cook this first)
Heat oil in something that won't stick. Get it very hot, throw in garlic
and ginger, fry for 30 seconds. Add pork, brown on all sides.
Stir in spices, cook 30 seconds. Add broth, bring to boil and cook till
broth is reduced a little and pork is done.
Season with freshly ground pepper and lime juice, serve over basmati
rice. This whole dish takes maybe fifteen minutes to prepare, not
counting the rice.
Kung Pao Chicken
1 lb. boneless, skinless chicken breasts, cubed
2 whole Chinese hot dried red peppers
1/2 cup peanuts
1 tsp fresh ginger, minced
4 scallions, chopped
1/2 green pepper, cubed
1/2 red pepper, cubed
Marinade:
1 1/2 TBSP cornstarch
1 TBSP water
1 TBSP soy sauce
Season Sauce:
2 TBSP soy sauce
1 TBSP sherry or rice wine
1 TBSP sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
1/2 tsp white vinegar
- Mix chicken, cornstarch, water and soy... marinate for 1/2 hour.
- Mix seasoning sauce, set aside
- Heat a little oil in wok, stir fry chicken until it is cooked and
turns white, remove and set aside
- Heat a little oil in wok, stir fry red pepper until they turn black
- Add fresh ginger and stir fry for about 10 seconds, stirring
constantly
- Add the seasoning sauce, stirring until thick
- Add the cooked chicken, stir until thoroughly heated
- Add scallions, green and red peppers and cook for 1 minute more
- Turn off heat, add peanuts, mix well and serve over white rice. |
