Fried Wontons
Makes about 45
| 1 |
Green Onion |
| 2 |
Paper-thin slices peeled ginger |
| 1 tsp |
Cornstarch |
| 1 tbsp |
Soy Sauce |
| 1 tbsp |
Dry Sherry |
| 1 tbsp |
Water |
| 1 tsp |
Sesame Oil |
| 1 tbsp |
Cooking Oil |
| 1/2 lb |
Lean Ground Pork |
| 1 pkg |
Frozen Wonton Wrappers (12oz) |
| 4 cups |
Oil for deep-frying |
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| Mustard and Sweet & Sour Sauce: |
| 1 tbsp |
Mustard Powder |
| 3 tbsp |
White vinegar |
| 3 tbsp |
Plum Sauce |
| 2 tbsp |
Ketchup |
| 2 tbsp |
Sugar |
To Make the Filling:
- Chop green onion and mince ginger.
- Combine cornstarch, soy sauce, dry sherry, water, and sesame oil in a bowl. This is the seasoning sauce.
- Heat 1 tablespoon oil in a wok over high heat. Add green onion and ginger, then pork. Stir-fry until the pork loses its red color. Remove excess fat, if any. Add seasoning sauce to wok, stirring constantly until thickened. Remove to a dish.
To Assemble: Have the wrappers, the filling, and a small bowl of water within easy reach.
- Put about 1 teaspoon of filling in the center of each wrapper.
- Fold the wrapper away from you, forming 2 overlapping triangles.
- Flip the upper points of triangles toward you.
- Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.
To fry:
- Heat 4 cups of oil in a wok to 375 degrees F. Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on paper towels.
- Repeat with the remaining wontons. Serve with mustard and sweet and sour sauce.
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Ginger Crab Salad
Serves 4 to 6
| Salad Dressing: |
| 1/2 tbsp |
Minced Ginger |
| 1 tbsp |
Sugar |
| 1 tbsp |
Sesame Oil |
| 2 tbsp |
Soy Sauce |
| 2 tbsp |
Oyster Sauce |
| 3 tbsp |
Rice Vinegar |
|
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| Salad: |
|
| 4 cups |
Mixed salad greens |
| 1 lb |
Lump crab meat |
| 1/2 cup |
Shredded carrot |
| 1 cup |
Cilantro leaves |
| 1/2 cup |
Pickled Ginger, shredded |
| 1/4 cup |
Chopped peanuts |
|
Salt and pepper to taste |
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Combine salad dressing ingredients in a jar. Shake well before using.
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Mix salad greens, crab meat, carrot, cilantro and pickled ginger in a mixing bowl. Toss with dressing. Transfer to a serving platter. Sprinkle peanuts on top. Salt & pepper to taste.
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Stir-fried Chicken and Vegetables
Serves 2 to 4
| 1/2 lb |
Chicken breast, boned and skinned |
| 2 tsp |
Cornstarch |
| 1 tbsp |
Soy Sauce |
| 1 tbsp |
Dry Sherry |
| 1 |
Red bell pepper |
| 1/4 lb |
Snow peas |
| 1 cup |
Sliced water chestnuts |
| 1 tsp |
Cornstarch |
| 3 tbsp |
Water |
| 1 tbsp |
Soy Sauce |
| 1 tbsp |
Oyster Sauce |
| 3 tbsp |
Cooking oil |
| 1/4 tsp |
Salt |
| 1 tbsp |
Chopped garlic |
To Prepare Ahead:
1. Cut chicken breast lengthwise in half. Slice across the grain into 1/8-inch pieces. To make a marinade, stir together the cornstarch, soy sauce, and dry sherry. Add this to the chicken. Toss to coat thoroughly. Let stand for 15 minutes.
2. Cut bell pepper into thin strips. String snow peas. Drain water chestnuts.
3. Combine cornstarch, water, soy sauce, and oyster sauce (the seasoning sauce) in a bowl. Mix well.
To Cook:
1. Heat 1 tablespoon oil in a wok over high heat. Add bell pepper, snow peas, water chestnuts and salt. Stir-fry for 2 minutes. Remove to a plate.
2.
Wipe the wok with paper towels. Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.
3.
Return bell pepper, snow peas and water chestnuts to the wok. Pour in sauce. Stir until thickened and serve.
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