Lettuce Wraps

* This recipe appears long and maybe complicated, it's not so don't be afraid! It's quiet simple, I just tried to be detailed in the directions. Hope you enjoy!

1 lb. Chicken, ground or finely diced (you can also use pork or turkey)
1 Tb. Cooking Wine
1 Tb. Cornstarch
1 Tb. Sugar

- Mix above ingredients together and let set while you do the following:
- Mix and set aside:

1/3 C. Hoisin Sauce
1 Tb. Rice Vinegar
1 Tb. Soy Sauce
a pinch of chili sauce

- Heat a drizzle of oil in Wok or frying pan, add the following ingredients and saute for 1 min:

1 Tb. Garlic
2 tsp. Ginger
1 small onion finely diced

- Add chicken and brown until well cooked
- Cover with sauce
- Toss in 8 oz. chopped water chestnuts and 1/2 C. favorite nuts, I prefer slivered almonds.
- Serve warm with leaves of romaine letuce and special sauce.

Special Sauce:
1/4 C. Water
2 Tb. Sugar
1 Tb. Soy Sauce
1 Tb. Rice Wine Vinegar
1 Tb. Ketchup
1/2 Tb. Lemon Juice
a dash sesame oil
1/2 Tb. Chinese Hot Mustard
1/2 tsp. Chili Sauce

compliments of: Shauna

Egg Rolls

Egg roll or spring roll wrappers
1 lb. Ground Pork
1 Head Cabbage
1 Lrg. Onion
1/2 lb. Carrots
Garlic Salt
Pepper

- Shred veggies into large bowl.
- Mix in pork. Sprinkle with a generous amount of garlic salt and pepper. I like to be able to smell the pepper coming off the mixture!
- Lay your spring roll wrapper out in front of you in a diamond shape.
- Add 1/3 C. of mixture to center of wrapper. Fold bottom corn up and over mixture, press down to form into a narrom roll. Fold in side corners and continue rolling tightly.
- Deep fry imediatly, the moisture from the meat will soften your wrappers just enough that they will tear otherwise.
- Deep fry at 350-400 for 6-8 minutes until golden.
- You can also bake your egg rolls for a healthier version. Roll your egg rolls and line on a greased cookie sheet. Lightly spray the egg-rolls with cooking spray. Bake at 425 for about 10-12 minutes.

Compliments of: Shauna

Fried Rice

4 C. Cookied White Rice
2-3 Tbs. Garlic
1- 12 oz. bag frozen mixed veggies
3 Chinese Sausages Diced
4 Eggs
Oyster Sauce
Soy Sauce

- Drizzle oil in bottom of pan or wok, heat over med-high heat.
- Add garlic and saute 1 minute.
- Add rice, sausages, and frozen veggies.
- Stir well to fry and heat through.
- Press rice to the sides to clear a hole to the bottom of the pan.
- Drizzle a bit more oil and scrample eggs.
- Stir to mix in then drizzle rice with the oyster sauce.
- I just do this to taste, just enough to make the rice go from white to a light caramel color, you can do more or let to you taste.
- I also do a few shakes of soy sauce.

compliments of: Shauna

Chicken for asian sauces

This chicken is my favorite, I use it for all of my asian dishes: General Tsao's, Orange Chicken, Sweet and Sour Chicken, Sesame Honey etc.

- Cube desired amount of chicken
- Mix "Fried Chicken Batter Mix with Pepper and Garlic" with enough water to make a runny sauce.
- Pour over chicken and mix well.
- Heat deep fryer to 350-400, drop chicken in one peice at a time and cook about 8 minutes until golden.
- Remove and drain, you can place on a baking sheet and keep warm in oven at 350.
- You can also use this mix as a "shake and bake" Just toss you cubed chicken in the dry mix, spread chicken peices on a greased baking sheet and bake at 425 for 8-10 minutes.

General Tsao's Chicken

1/4 C. cornstarch
1/4 C. water
1 1/2 tsp. minced garlic
1 1/2 tsp. ginger
1/2 C. sugar
1/4 C. soy sauce
1/8 C. white wine vinegar
1/2 C. hot chicken broth
2 C. chopped green onions
16 chile peppers, sun-dried (I only did 3, depends on the peppers you buy and how hot you like it)

- Drizzle your pan with oil, saute green onions and chili peppers for 1 minute.
- Mix remaining ingredients in seperate bowl and stir well with wisk to mix in cornstarch. Add to green onions and chili's.
- Cook over medium heat until it begins to simmer, stirring frequently.
- Simmer 2-3 minutes until thickens.

compliments of: Shauna
- Serve over chicken and a bed of rice.

Sweet and Sour Sauce

2 Tb. Ketchup
1 C. Water
½ C. Vinegar
1 Tb. Soy Sauce
1 C. Brown Sugar
½ C. Melted Butter
2 Tb. Cornstarch
3 Drops Red food Coloring (opt.)

- Mix all ingredients in a saucepan. Stir well with wisk to mix in cornstarch.
- Cook over medium heat until it begins to simmer.
- Simmer 2-3 minutes until thickens.
- Serve over chicken and a bed of rice. Or just use a dipping sauce for eggrolls etc.

Orange Chicken

1 1/2 C. water
2 Tbs. orange juice concentrate
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 Tbs. soy sauce
½ Tbs. orange zest
1 C. packed brown sugar
1/2 tsp. ginger
1/2 tsp. garlic
1/4 tsp. red chili sauce
3 Tbs. cornstarch

- Mix all ingredients in a saucepan. Stir well with wisk to mix in cornstarch.
- Cook over medium heat until it begins to simmer.
- Simmer 2-3 minutes until thickens.
- Serve over chicken and a bed of rice.

Fortune Cookies

5 tablespoons unsalted butter
4 egg whites
1 cup super fine sugar
1 cup sifted all-purpose flour
1 pinch salt
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

- Mix egg white and sugar on medium speed for about 30 seconds.
- Add flour and salt and beat until mixed.
- Add Melted butter, heavy cream and vanilla, beat until mixed.
- Pour 1 Tbs. batter onto halt a greased baking sheet. Spread with spoon into a 5" circle, repeat on the other side of cookie sheet.
- Bake at 400 about 6 minutes until edges turn golden brown.
- Working quickly, slide a spatula under one cookie. Lift and place on a dish towel. Fold cookie in half with your message tucked in. Pinch in the center and fold corners together. These cool in about 10-15 seconds so you have to work fast and only bake two at a time.

compliments of: Shauna

Asian Foods

Thursday March 25th at 6:30
Host: Shauna
Please vote for the foods you would like to learn at our asian night!
Please rsvp in the comment box below.
Also, let me know if you have any ideas and when you would like to host!