Recipes from Adriana's birthday!

Lettuce Wraps:

You will need:

• one head of lettuce
• one pound ground chicken
• one large onion - chopped
• half cup pine nuts - chopped
• two tablespoons minced garlic
• one tablespoon soy sauce
• fourth cup hoisen sauce
• two teaspoons minced ginger
• one tablespoon rice wine vinegar
• two teaspoons asian chilli pepper sauce
• one can sliced water chestnuts
• one bunch green onions
• two teaspoons Asian sesame oil

 Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Enjoy! <3

Crab Rangoon:

You will need:

• eight ounces cream cheese
• eight ounces fresh crab meat or canned crab meat - drained and flaked
• one teaspoon red onion - chopped
• half teaspoon worcestershire sauce
• half teaspoon light soy sauce
• freshly ground black pepper - to taste
• one green onion - finely sliced
• one large clove garlic - finely minced
• one package won ton wrappers
• one small bowl water
• Oil for deep-frying

 Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Enjoy! <3

Beef and Broccoli:

You will need:

three tablespoons cornstarch - divided

two tablespoons plus half cup water - divided

half teaspoon garlic powder

one pound boneless beef top round steak, cut into thin three-inch strips

two tablespoons vegetable oil - divided

four cups fresh broccoli florets

one small onion - cut into wedges

third cup soy sauce

two tablespoons brown sugar

one teaspoon ground ginger

Hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. 

Enjoy! <3

Kung Pao Chicken and Shrimp:

You will need:

• one pound boneless-skinless chicken breasts - cut into 1 inch pieces

•   one tablespoon cornstarch

•   two teaspoons sesame oil

•   three tablespoons green onions - chopped

•   three garlic cloves - minced

•  half teaspoon crushed red pepper flakes

•   half teaspoon powdered ginger

•  two tablespoons rice wine vinegar

•  two tablespoons soy sauce

•  two teaspoons sugar

•  third cup dry roasted peanuts 

 

Combine chicken, shrimp, and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and shrimp and stir fry 5-7 minutes or until no longer pink inside. Remove chicken and shrimp from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.   

 

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken and shrimp to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

 

Enjoy! <3