Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

Gyoza, aka Pot-stickers

As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.

Gyoza
Ingredients:

• Wonton wraps
• 1/2 - 3/4 lb ground Pork
• 2 Tbsp Soy Sauce, more to taste
  
• 1 c. scallions, chopped
• 1 c. cilantro, chopped
• 1 Tbsp ginger, grated or minced
• Pepper, dash to taste
  
• Garlic Salt, dash to taste
  
• Vegetable oil

Cooking Directions:
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)

1. Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
   
2. Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
3. Place a spoonful of pork mixture in the middle of wonton wrap.
4. Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
5. Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
6. Heat vegetable oil over medium heat. Add a few gyoza to the pan.
   
7. Fry on each side until golden.
8. Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
9. Eat and enjoy, dip in extra soy sauce.
   

Chicken Lettuce Wraps- Easy!

These are the most basic lettuce wraps and still very tasty!

Chicken Lettuce Wraps
Ingredients

• Oil for cooking
• 2 chicken breasts, cooked & minced
• 2 cloves garlic, minced
• 1 can water chestnuts, drained, chopped, I like a lot so I use an 8 oz can
• 2 Tbsp Hoisin or Oyster sauce
• 3 tsp soy sauce
• 1 tsp brown sugar
• 1 c. scallions, finely chopped
• Lettuce leaves, washed and separated.
  

Cooking Directions
Heat 1 tablespoon oil in wok or large sauce pan. Add chicken and garlic, stir-fry until light brown and cooked through, about 3 minutes. Drain excess liquid. Reduce heat to low. Add water chestnuts, oyster or hoisin sauce, soy sauce, sugar, and scallions. Fill lettuce leaves and enjoy.

Sweet and Sour Chicken

My parents lived in Japan shortly after they were married. As a result, we had a lot of rice dishes in our house.
My Mom's best friend while living in Japan shared a number of recipes and this is one of them, growing up it was one of my favorites.

Sweet & Sour Chicken (serves 4-5)

Ingredients:

• 2 c. diced cooked chicken
• 1 small onion, chopped
  
• 1 1/2 c. pineapple chunks
• 1 1/4 c. water (I substitute with a little pineapple juice)
• 2 c. carrots, chopped
• 1 green pepper, cut in strips or chunks
  
• 3 chicken bullion cubes
• 1/4 c. brown sugar, packed
• 2 Tbsp cornstarch
• 1/4 tsp ginger
• 1/4 c. ketsup
• 2 Tbsp vinegar
• 1 Tbsp soy sauce

Cooking Directions:

Saute onion in 1 Tbsp butter until tender. Add water, carrots, & bullion. Cover & simmer for 5 min. In separate bowl, combine sugar, cornstarch, & ginger. In separate bowl, combine ketsup, vinegar, & soy sauce. Add both combinations to vegetable mixture. Cook until clear & thicken. Add chicken, green pepper, & pineapple. Cover & simmer for 5 min.

Serve with rice.

Chinese Beef & Snow Peas

We love ginger root in this house. I use extra ginger in this dish to get the perfect burst of flavor. Delicious!

Chinese Beef & Snow Peas

Ingredients:

• 1 1/2 lb steak, thinly sliced, pounded
• 1/3 c. soy sauce plus 1 tsp
• 2-3 Tbsp grated fresh ginger
• 1-2 cloves garlic, minced
• 8 oz snow peas, trimmed
• 1/2 red onion, sliced in strips
• Oil, for cooking
• 2 tsp cornstarch
• 1 c. beef stock
• 1/4 tsp sesame oil

Cooking Directions

Place meat in bowl, mix soy sauce, ginger, garlic, and stir into meat. In small cup, dissolve cornstarch into beef stock. Set aside.

Heat 2 tablespoons oil in wok and add onion. Stir-fry 1-2 minutes. Add beef and snow peas and stir-fry 2 minutes. Add beef stock, sesame oil, and extra soy sauce. Stir until sauce boils and thickens. Serve over rice immediately.

Hot n' Sour Soup

School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.

I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.

Hot n' Sour Soup (serves 4-5)

Ingredients:

• 3 c. chicken broth
• 1 pkg extra firm tofu, cut into 1-in chunks
• 1 can sliced water chestnuts
• 2 c. mushrooms
• 1 c. scallions, chopped
• 2 egg whites
• 1/4 c. rice vinegar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp chili garlic paste
• 1/2 tsp black pepper

Cooking Directions:

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.

In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.

Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice

Thai Basil Chicken

This is just good. You should try it.

Thai Basil Chicken
Ingredients:

• 1/4 c. soy sauce
• 1/4 c. lime juice
• 1-2 tsp chili garlic sauce, more or less for spice
• 1 c. basil leaves
• 1 tomato, diced
• Vegetable oil
• 3 cloves garlic, minced
• 5 scallions, sliced
• 4 chicken breasts, sliced thin
• 1 1/2 c. snow peas, trimmed
• 1 red pepper, sliced

Cooking Directions:
Combine soy sauce, lime juice, basil, and tomato in a small bowl. Mix and set aside. Heat about one tablespoon oil in a wok. Add garlic and chili sauce. Stir-fry 1 minute. Add chicken and cook until 1 min, add scallions and red pepper and cook until chicken is lightly browned. Add snow peas and sauce mixture. Reduce heat and simmer 2 min, until chicken is cooked all the way through. Top with extra basil leaves. Serve immediately over rice.

*Add more chili garlic sauce at the end if you like spice.

Phad Thai

We love Thai food in our house, Phad Thai is a favorite. I've tried a couple recipes and blended them into this one. I'm happy to say that my brother, who served a mission in Thailand, said it tasted exactly like something he would have eaten over there, but with way less spice.

Phad Thai
Ingredients:

• Thick Rice Stick Noodles, or I often just use fettuccine noodles
• 1 1/2 c. cooked meat, shrimp tastes awesome, Tofu tastes great for vegetarian dish
  
• 3 garlic cloves, minced
• 1 c. scallions, chopped
• 1-2 c. bean sprouts, rinsed
  
• 2 eggs beaten
• 4 Tbsp tomato sauce
• 4-5 Tbsp Teriyaki sauce
• 1-2 Tbsp chili garlic sauce (add more for extra spice)
• 1-2 Tbsp peanut butter
• 1 Tbsp brown sugar
• 1 Tbsp lime juice
• Cilantro, chopped
• Chopped roasted peanuts

Cooking Directions:
Soak rice stick noodles in warm water until soft, or cook fettuccine noodles. Set aside. In small bowl, combine tomato and Teriyaki sauces, peanut butter, brown sugar, and lime juice.

Heat wok with small amount of oil. Add garlic and chili sauce. Cook about 2 min. Add egg and stir to scramble. Add sprouts and scallions and cook another minute. Add noodles, sauce mixture, and shrimp. Stir and cook until heated through. Serve immediately, sprinkled with cilantro and crushed peanuts on top.

Cilantro Lime Rice

This rice is a great addition for any Mexican meal but also good with any Asian dish.

Cilantro-Lime Rice

Ingredients:

• 2-3 c. rice
• 1 bunch cilantro, chopped
• 1 chicken bullion
• 3-4 cloves garlic, minced
• Oil for cooking
• Juice of 2 limes
• Pepper to taste

Cooking Directions:

Heat a little oil in skillet. Add garlic, cilantro, and rice. Sauté 3-5 min. Put in rice cooker or sauce pan with lime juice, bullion, pepper, and amount of water called for on rice directions. Cook as directed.

Sesame Pork

Every time I make this meal, we throw a few fist pumps in the air...we love it! Especially with extra ginger...yum!

Sesame Pork (serves 4)

Ingredients:

• 2 Tbsp sesame seeds, toasted or browned
• Peanut oil, can use canola oil
• 1 lb pork fillet, cut into strips, I buy pork scaloppini
• 3 Tbsp hoisin sauce
• 3 Tbsp teriyaki sauce
• 2 tsp cornstarch
• 2 tsp sesame oil
• 5-8 scallions, cut into 1 in pieces
• 2 garlic cloves, minced
• 2-3 tsp grated fresh ginger
• 2 carrots, cut into matchsticks
• 1-2 c. green beans, cut in half
• Salt and Pepper to taste

Cooking Directions:

Heat 1 Tbsp oil in a wok, add pork in batches and stir-fry until browned, about 3 min. Add more oil if needed. Remove and set meat aside. Combine hoisin and teriyaki sauces with the cornstarch and 1 Tbsp water. Mix until smooth. Add more oil to the wok as well as the sesame oil. Add carrot and beans and stir-fry about 2 min. Add scallions, garlic, and ginger. Stir-fry 3 minutes. Add pork and cornstarch mixture and stir until sauce boils and thickens. Simmer until meat is tender and vegetables are cooked, about 2 minutes. Sprinkle the sesame seeds and toss. Serve hot, over rice.