Liz's Egg Rolls

1/2 pound ground turkey or pork
1/2 tsp. ground ginger
1/2 tsp. garlic powder

2 C. shredded cabbage
1 small onion, shredded
1 shredded carrot
2 T. soy sauce
2 T. cornstarch

1 package egg roll wrappers

Cook meat until no longer pink. Add seasonings. Let meat cool then combine the rest of the ingredients (except wrappers).

Fill and roll wrappers.

Fry in 1/2 inch hot oil (350 degrees) until brown and crispy.

Shrimp Pot Stickers with Sriracha-Ginger Sauce

My family doesn't like pot stickers from a bag, but they do like the ones from PF Changs, and they loved these ones. They especially loved playing Kung Fu Panda with them.

Recipe from Everyday Foods magazine

Sauce:
1/4 C Soy sauce
2 1/2 Tbsp white vinegar
1 Tbsp Sugar
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp sesame oil
scallion greens for garnish

Combine all ingredients and set aside.

Pot Stickers:
2 scallions
1 medium carrot
1 large egg
.5 to 1 lb large shrimp, peeled and deveined (I used cooked)
wonton wrappers (about 36)


Combine all but half of the shrimp and the wonton wrappers in a food processor. Pulse until a chunky paste forms. Roughly chop the remaining shrimp and fold into paste (I just put it all into the processor). Place a scant tablespoon of shrimp mixture in the center of the wonton wrapper. Moisten outer edge with fingertips dipped in water. Fold in half and seal the edges. Repeat with remaining filling and wrappers. Cover finished dumplings with a towel while you work.

Lightly coat a large nonstick pan with oil and heat over medium high. Cook dumplings in batches until golden brown on both sides--1 to 2 min per side (watching carefully and reducing heat if they cook too fast. When wontons are browned pour 1/2 cup of water into pan and cover, cooking until water is almost evaporated. Remove lid and cook until water is gone. Remove from pan.

Repeat cooking remaining batches. Serve with dipping sauce.

Red Curry with Basil

Recipe from Linda Brown


2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces) or the same amount yellow potatoes (my pref)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

Tempura

Recipe here.

Very good, I haven't decided whether or not to add it to the top 12 because my kids didn't eat dinner at our house that night. But Dave and I liked it. We especially liked the tempura fried onions, which the recipe doesn't suggest, but my friend did.

Most of the dipping sauce recipes called for mirin or sake, and I don't think you can buy those at grocery stores in Heber so we settled for a combo of 2/3 C soy sauce, 1/4 C. rice vinegar, and 3 T sugar heated in a sauce pan until sugar was dissolved.

This wasn't particularly filling. You'll want something to go with it. Or serve it on a night when you have an awesome dessert to want to save room for.

Chop Cheh

Recipe from Aunt Cheryl

I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."

A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.

1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil

2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)

Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6