Asian Style Dip

This dip is from Sophie in the Siesta Fiesta Cookbook. It is a very yummy dip to go with all your favorite vegetables.  Eating vegetables is good for you, right?

½ c. mayonnaise
¼ c. sour cream
2 T. soy sauce
½ T. dried basil
1 T. sesame oil
1 T. toasted sesame seeds
1 T. rice vinegar
¼ t. dried ginger
1 t. sugar
½ t. dry mustard
1/8 t. ground red pepper
Assorted cut-up vegetables (carrots, red bell peppers, sugar snap peas, cucumber, broccoli, etc.)

Combine first 11 ingredients in a small bowl; whisk to blend.
Cover and refrigerate.

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Lettuce Wraps

When I first tried these at a restaurant, I was wary of a “lettuce” and “wrap.” Could they be good or tasty?  Oh, they are indeed both!  Crispy, flavorful and hearty offering for any gathering.

4 T canola oil
4 boneless, skinless chicken breasts, thawed and sliced in strips
1 t. salt
1/4 t. pepper
1 c. water chestnuts, chopped
1 c. mushrooms, sliced finely
1 medium vidalia onion, chopped finely
1 t. minced garlic
8 large pieces lettuce, your favorite kind
1/2 c. sugar
1 c. water plus 4 t. separated
8 T. soy sauce, separated
4 T. brown sugar
4 T rice vinegar plus 1 t., separated
4 T. ketchup
2 T. lemon juice
1/4 t. sesame oil
2 T. hot mustard
3 t. garlic and red chili paste

Heat oil over medium high heat in a wok or large frying pan. Sauté onion garlic, mushrooms and water chestnuts for 5 minutes. Remove to a bowl, retaining oil in the pan. Sauté chicken strips for 10 minutes or until golden brown on both sides and thoroughly cooked inside. Remove and when slightly cool, cut into smaller pieces. Add to onion mixture.

In a separate bowl, mix together 4 tablespoons soy sauce, 4 T. brown sugar and 1 t. rice vinegar.
Blend into chicken mixture. Return mixture to pan and heat through over medium low heat for about 5 minutes. Spoon this mixture evenly into lettuce pieces, rolling them up like a burrito.

In a pyrex measuring dish, heat 1 c. water in the microwave for 2 minutes. Blend in 1/2 c. sugar. Add 4 T. soy sauce, 4 T. rice vinegar, 4 T. ketchup, 2 T. lemon juice and 1/4 t. sesame oil. Blend thoroughly. In a separate bowl, blend 2 T. hot mustard and 4 T. water. Add this mixture and 3 t. garlic and red chili paste to pyrex dish. Refrigerate for 30 minutes before serving.

Serve lettuce wraps on a plate with sauce in a small dish in the middle with a spoon. You may dip it or cover the lettuce with this sauce. Enjoy!!

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Egg Rolls

Our family loves these.  They are far and above the best egg rolls we have ever tasted, even in restaurants.

1/2 lb. lean boneless pork
2 T. peanut or sesame oil plus 2 c., divided
1 – 8 oz. pkg. mushrooms, chopped
1 c. chopped bean sprouts
1/2 c. finely chopped water chestnuts
2 green onions, finely chopped
4 c. finely shredded cabbage
2 T. soy sauce
1 T plus 1 t. cornstarch
1 – 16 oz. pkg. egg roll wrappers

Process food in a food processor until finely chopped. Cook pork in 2 T. peanut (sesame) oil over medium high heat for two minutes, until the meat crumbles. Add mushrooms, sprouts, water chestnuts and green onions, stirring constantly for 4 minutes. Stir in cabbage.

Combine soy sauce and cornstarch in a small bowl, stirring well. Add to meat mixture and cook 2-3 minutes until thick and bubbly.

Spoon 1/3 c. mixture in center of wrapper. Fold top corner and wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water. Tightly roll end toward remaining corner and gently press to seal.

Pour 2 c. oil in wok or dutch oven. Heat to 375 degrees. Fry egg rolls a few at a time for 2 minutes or until golden, turning once. Yields 16 egg rolls. From The Ultimate Southern Living Cookbook.

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Wonton Soup

This is as good as P.F. Changs’ recipe.  If you love theirs, you will love this!

6 chicken breasts
9 c. water
1 onion chopped
4 stalks celery, chopped
1 red bell pepper, chopped
2 t. salt
1 t. garlic pepper
2 garlic cloves, minced
1 t. basil
1/8 t. black pepper
8 sliced bacon, cooked
1 small carton mushrooms, sliced
1 pint baby spinach leaves
4 green onions, sliced
2 T. butter
1 package wonton wrappers
8 T. soy sauce

Boil chicken in water with onion, celery, red bell pepper, salt, garlic pepper, garlic cloves, black pepper and basil for 45 minutes in a large stock pot over medium high heat. Scoop out chicken with slotted spoon and let cool.

In a medium sauce pan, melt butter over medium heat. Add mushrooms and green onions. Sauté for 5 minutes and remove from heat. Add crumbled bacon to this mixture. Fold one spoonful into each wonton wrapper and fold in each side thoroughly.

Chop chicken and add to chicken broth in the stock pot. Also add the spinach. Heat over medium heat for 10 minutes more until hot and bubbly. Gently drop wontons into stock pot, one at a time. Cook 10 minutes more. Turn down heat to low and gently stir in soy sauce.

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Rickshaw Dumplings — Potstickers

Potstickers is one of our family’s very favorite meals. They are not only seasoned just the way we like them, they are both soft and crunchy.  We find them an excellent Saturday evening dish. They are certainly something to share with friends…or not. (wink wink!)

1/2 head of Napa cabbage
1 T. salt
1 lb. fresh ground turkey, chicken, pork or beef
1 bunch scallions, chopped
1 bunch cilantro leaves, chopped
1/4 c. soy sauce
3 T. minced ginger
2 T. sesame oil
2 t. freshly ground pepper
2 eggs, beaten
2 pkgs. round dumpling wrappers (most brands have 30-45 wrappers per package)
vegetable oil for frying

For the dipping sauce:
1/4 soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sriracha or other hot chili sauce

Cut the cabbage crosswise into thin strips. Toss in a large bowl with salt in a bowl and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl. Combine the cabbage with the turkey, scallion, cilantro, soy sauce, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.

Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet. Grab a helper or two. Lay out a dozen or so dumpling wrappers. Put place 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.

Heat a skillet over high until very hot. Add 1 tablespoon oil and coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water (enough to immerse the dumplings 1/2″ in water.) Cover and cook until the water is absorbed.

Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert. Scrape the dumpling out with a spatula (careful of non-stick surfaces.)

Repeat with the remaining dumplings.

To make the dipping sauce, combine all ingredients in a small bowl. Serve dumplings hot with the dipping sauce.

From my dear friend, Sue, who got it from this site. The site references this: Rickshaw Dumplings Adapted from Kenny Lao makes about 80 dumplings.

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