Wontons for Wonton Soup

Ingredients:

• 1/2 pound lean ground pork or veal
• 1/4 pound medium shrimp - peeled, deveined, and coarsely chopped
• 5 brown mushrooms
• 3 green onions, finely chopped
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon sherry
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon sugar
• 1 tablespoon oriental 5 spice
• 1 (14 ounce) packages square wonton wrappers

Directions:

Prep Time: 60 min Total Time: 75 min Yield: 70 wontons

1. Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
2. Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
3. Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
4. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
5. Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
6. Boil wontons 5 minutes before adding to broth to be heated up as soup.

Approx. Calories 25 per wonton

 

Curry Seafood Steamer

Ingredients:

• 1 lb baby red potatoes, cubed
• 250 g shrimp
• 250 g scallops
• 2 cups asparagus, chopped
• 2 cups cauliflower
• 1 tbsp EVOO
• 1 tbsp curry

Directions:

1. Prep Time: 5 min Total Time: 45 min Yield: 2
2. Bake potatoes until half done.
3. Steam vegetables until half cooked.
4. Coat frying pan with oil, saute garlic for about 1 minute then add veggies and fry for about 2 minutes.
5. Add seafood and potatoes, fry on medium-high for another 2 minutes.
6. Sprinkle in curry, mix well.

Approx. Calories xx per serving

Spicy Peanut Spring Stir-Fry

Ingredients:

• 1/4 cup Catalina dressing
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce (I used light soy sauce)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon oil, divided
• 1 lb boneless skinless chicken breast, cut into strips
• 4 cups assorted fresh vegetables, such as broccoli florets and red pepper strips (I used these)
• 225 g angel hair pasta/rice noodles, cooked
• 2 green onions, sliced
• Optional: Substitute chicken with shrimp

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
2. Heat 2 teaspoons oil in large nonstick skillet; add chicken.
3. Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
4. Remove chicken from skillet and place in large serving bowl.
5. Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
6. Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.

Approx. Calories 450 per serving

Spicy Ginger Shrimp

Ingredients:

• 3 tablespoons olive oil
• 1 lb frozen cocktail shrimp, thawed and de-tailed
• 1 tablespoon green onions, chopped into 2-inch pieces
• 4 -5 ounces mushrooms, sliced
• 1/2 red bell pepper, seeded and cut into pieces
• 2 garlic cloves, pressed
• 2 tsps fresh ginger, peeled and grated
• 1 teaspoon coarse black pepper
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sesame oil
• 2 teaspoons red pepper flakes
• salt

Directions:
Prep Time: 20 min Total Time: 40 min Yield: 4

1. Heat olive oil over high heat until rippling in a large nonstick skillet.
2. Add onions, mushrooms, red pepper, garlic and ginger and stir-fry another 2 minutes. Add shrimp and remaining ingredients after 1 minute.
3. While accompanying noodles drains, add sesame oil and soy sauce to pasta pot. Add to noodles and toss to coat. Serve stir-fry over noodles.

Approx. Calories  500 per serving

Beef and Broccoli Stir-fry

Ingredients:

• 1/2 lb flank steak or liver, cut into thin 3-inch strips
• 1 tsp cornstarch
• 4 tbsps soy sauce
• 2 tbsps dry sherry
• 1 tsp ground ginger
• 2 tsps garlic, minced
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets (can sub some or all with mushrooms)

Directions:

Prep Time: 15 min Total Time: 25 min Yield: 4

 

1: Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
2: Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
3: Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
4: Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.

 

Approx. Calories 350 per serving

Cantonese BBQ Pork

Ingredients:

• 4 tablespoons hoisin sauce
• 1 tablespoon honey
• 1/4 cup dark soy sauce
• 1 tablespoon dry sherry
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon brown sugar
• 1 lb pork tenderloin, thick cut
• 1 teaspoon Chinese 5 spice powder
• salt

Directions:

Prep Time: 15 min Total Time: 9 hrs 15 min Yield: 4

1. Combine all the marinade ingredients in a large zip lock bag.
2. Cut pork into 1 inch strips and then put pork in the bag and seal.
3. Let pork marinate in the fridge, turning the bag every few hours. Reserve the marinade for basting.
4. Wrap the pork in tinfoil then broil meat, turning often to brown the meat evenly, basting often.
5. Cook for about 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not overcook it.

Approx. Calories 350 per serving

Chicken & Shrimp Almond Guy Ding

Ingredients:

• 1 cup diced chicken 
• 1 cup shrimp
• 4 tablespoons oil 
• 1/2 cup roasted almonds 
• 2 tablespoons soya sauce 
• 1 cup sliced carrots
• 1 cup chopped broccoli 
• 1 cup chopped cauliflower
• 1/2 cup sliced water chestnuts 
• 1 1/2 tablespoon cornstarch 
• 1/2 cup hot water (dilute the corn starch in the water) 
• salt 
• pepper
• optional: sub scallops for chicken, sub baked potato for carrots, flavor with cumin & curry

Directions:
Prep Time: 5 min Total Time: 15 min Yield: 4

1. Add oil to wok and heat until smoking.
2. Add chicken, cook about 4 minute stirring occasionally.
3. Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
4. Cover wok and stir every two min for about 4-6 min.
5. Then add corn starch mixture and allow to thicken in the wok. 

Approx. Calories  350 per serving

Shake n’ Bake Almond Chicken

Ingredients:

• 2 boneless chicken breasts, cut into bite size pieces
• 2 tablespoons flour
• 1/4 cup almonds, chopped
• 1 teaspoon chicken bouillon powder
• salt
• pepper

Directions: Prep Time: 5 min Total Time: 15 min Yield: 2

1. Shake all ingredients together in ziploc bag or covered container, salt and pepper to taste.
2. Heat frying pan, add thin layer of oil, and heat until just before smoking point.
3. Add all ingredients and stir fry for about 5 minutes or until chicken is done, keeping pan as hot as possible without burning.

Approx. Calories 380 per serving

Sticky Sweet Sesame Legs

Ingredients:

• 12 pieces skinless chicken thighs (4 breasts)
• 1/2 cup hoisin sauce
• 1/4 cup honey
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons soy sauce
• 1 tablespoon grated gingerroot
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 clove garlic, minced

Directions: Prep Time: 15 min Total Time: 35 min Yield: 4

1. ARRANGE chicken pieces in a shallow glass dish.
2. TOAST sesame seeds by placing them in a small skillet over medium heat and shaking the pan until they turn golden; cool them completely before using.
3. COMBINE all remaining ingredients in a small bowl (reserving about a ½ cup) and pour over chicken being sure to coat both sides with marinade; cover with plastic and refrigerate overnight alongside with the reserved ½ cup portion.
4. PREPARE grill temperature to medium-hot; remove chicken from marinade and grill for about 10 minutes per side being careful not to burn them; brush frequently with the reserved portion of marinade.
5. SERVE hot over your favorite rice or choice of accompaniment

Approx. Calories  550 per serving

Sweet Asian Chicken Salad Sandwiches

Ingredients:

• 2 cups cubed cooked chicken
• 8 slices mandarin oranges, chopped
• 1/3 cup chopped cashews
• 1 1/2 cups mayonnaise
• salt and pepper
• 2 plain croissants

Directions:
Prep Time: 10 mins Total Time: 10 mins Yield: 2
1. Combine chicken, oranges, nuts, salt and pepper, and mayonnaise until all ingredients are coated in mayonnaise.
2. Cut croissants lengthwise and spread salad on croissants to make sandwiches.
Approx. Calories  1285 per serving