Fried Won Ton

Fried Won Ton

heat oil

This Chinese recipe is often served as a hors d’oeuvres but can be part of a meal.

You have the choice of using chicken or pork as your main filling. Both work so it is really down to your personal preference as to which meat you use.

Fried Won Ton Ingredients:

  • 1 teaspoon salt
  • 1 lb minced chicken or pork
  • 1/2 teaspoon sesame seed oil (optional)
  • 2 teaspoon corn starch
  • 1/4 teaspoon white pepper
  • 1 package won ton wrappers
  • Small amount of water
  • Oil for frying

Fried Won Ton Instructions:

Mix meat, salt, sesame oil, corn starch and white pepper.

Lay out a won ton wrapper. Place about 1 teaspoon meat mixture in the center.

Brush a little water on the wrapper, around the meat to the edges. Bring all the sides of the wrapper up around the meat. Pinch together to seal. Alternatively, you can fold the wrapper diagonally to form triangles.

Continue wrapping until all meat is used.

In a deep frying pan, heat oil to 350 F.

Place won tons into hot oil. Fry till wrappers are golden.

Remove from oil, drain on plate or colander lined with paper towels.

Serve as is, with sweet chili sauce, or sriracha sauce if preferred.

You might want to consider:

If you prefer more texture and variety in the meat, you can add finely chopped water chestnuts, carrots and mushrooms. With Chinese New Year upon us at the time of posting, you have the perfect recipe here to help with those celebrations!

Daikon Noodle Soup

Daikon Noodle Soup

Daikon Noodle Soup Ingredients:

4” Daikon radish root
3 small white onions (or 2 medium)
3 T. coconut oil
3 T. vegetable stock
Salt and pepper, to taste
8 oz. baby Portobello mushrooms, cut into thin slices
2 t. dried basil
2 t. dried oregano
1 t. garlic powder
32 oz. vegetable stock

Garnish: (this is optional)
3 green onions, green parts only, finely sliced

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Daikon Noodle Soup Directions:

Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean paper towels to absorb excess moisture and set aside.

Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.

Here is a tip: Don’t cut the onions too thin, or they may burn while cooking.

Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.

Cook the onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.

Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.

Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.

Ladle soup into individual serving bowls and garnish with sliced green onion.

Serve immediately.

Daikon Noodle Soup Notes:

Daikon root is a mild-flavored winter radish popular in Japanese cuisine. It is also found in many other popular lifestyle diet recipes. Although it used to be difficult to find in some places, it is now carried by many regular grocery stores due to its growing popularity.

Here, Daikon root takes center stage because it is the perfect choice for spiral slicing into ramen-like noodles. What’s more, it pairs beautifully with the more robust flavors of caramelized onions and sautéed Portobello mushrooms.

Yield: 6 servings
Total Prep Time: 40 minutes

Clay Pot Chicken with Garlic Rice

Clay Pot Chicken with Garlic Rice

Clay Pot Chicken with Garlic Rice Ingredients:

Ingredients for Chicken:

  • 2 Chinese sausage, sliced (optional)
  • 2 lbs chicken, cut into chunks
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon white pepper
  • 2 tablespoons rice wine
  • 2 inch ginger peeled and cut into thin strips
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons oil

Ingredients for Rice:

  • 4 cups of rice
  • 4 cups chicken broth
  • 1-2 tablespoons chicken stock powder (optional)
  • 1 teaspoon dark soy sauce

Chopped green onions for garnishing

Clay Pot Chicken with Garlic Rice Instructions:

Cooking in Clay Pot Instructions:

Cooking in a clay pot is more tricky as you have to be much more careful. The biggest difference is, to first cook the rice in chicken broth in the clay pot, adding the uncooked chicken when the rice is half done. Serve when chicken is cooked. The rice may be a little burnt at the bottom but that’s part of the smoky flavor of the dish in a clay pot.

You may choose to cook the Clay Pot Chicken with Garlic Rice in a rice cooker rather than a clay pot. Here are the instructions for this:

Rice Cooker Instructions:

In a bowl, add light soy sauce, dark soy sauce, white pepper, and rice wine to chicken. Mix well and let marinate for at least 1 hour in the refrigerator. For better results, prepare the night before.

If cooking in a rice cooker, wash rice, add chicken broth, dark soy sauce and chicken stock powder. Set aside.

Heat oil in a frying pan. Add marinated chicken, ginger and sesame oil. Do not cook all the way. Add to the rice.

Cover and start the rice cooker. When the rice cooker is done cooking, mix the rice and chicken evenly. Let the rice sit in the rice cooker on warm for about 10-15 minutes.

When ready to eat, serve and garnish with green onions.

Chicken And Sweet Pepper Egg Rolls

Chicken And Sweet Pepper Egg Rolls

Chicken And Sweet Pepper Egg Rolls Ingredients:

2 Tbsp oil
2 large sweet bell peppers, diced
1 medium onion, diced
2 Tbsp soy sauce
1 garlic clove, minced
1 tsp freshly grated ginger root
1 lb cooked chicken, shredded with a fork
12 egg roll wrappers
oil for frying

Chicken And Sweet Pepper Egg Rolls Instructions:

Put a large skillet over medium heat, add oil and when hot, add the peppers and onion, stirring until softened slightly.

Add to the skillet the soy sauce, garlic, and ginger, stir and cook for 1minute, then add the chicken, lower the heat, and stir together, cooking until heated through and most of the liquid is absorbed, about 5 minutes.

Remove skillet from heat and allow mixture to cool.

Lay out an egg roll wrapper on a work surface and spoon out a portion of the mixture into the center of the wrapper, tuck in one point, then another, and start rolling up and tucking in ends as you go. Continue filling all 12 wrappers.

In the large skillet, pour enough cooking oil to come up about 1/2 inch. Heat oil over medium heat until it sizzles.

Gently set egg rolls in hot oil, frying until golden brown, flipping once. Remove to paper towels for draining.

If you want to bake these instead of frying them, preheat your oven to 350 degrees, put egg rolls on a baking sheet, and bake for 12 to 15 minutes or until golden brown, turning over once.
Cool slightly and serve with dipping sauces.

Makes 12 chicken and sweet pepper egg rolls.

Chicken and sweet pepper egg rolls can be served as a snack or a light main dish.

Curried Chicken Spring Rolls

Curried Chicken Spring Rolls

Curried Chicken Spring Rolls

Curried Chicken Spring Rolls Ingredients:

1 tbsp Soy Sauce
2 tsp Soy Sauce
1 tbsp Coconut milk
1 tsp Vinegar, white
1 3/4 tsp Curry powder
1/2 lb Chicken, ground
3/4 tsp Salt
3/4 tsp Sugar
4 tsp Vinegar, cider
1 tbsp Cornstarch
2 tsp Gingerroot, minced
–dipping Sauce–
5 Chilies, mild green
2 Chilies, yellow wax
3 Garlic clove
1 Cilantro, bunch, minced
1 1/2 tsp Garlic, minced
2 Jalapeno chilies, minced
1 c Celery, diced
2 c Napa cabbage, diced
3/4 c Carrot, grated
1 c Cellophane noodles
16 Spring roll wrappers
1 Egg yolk, beaten
3/4 c Pickled ginger juice or:
3/4 c Unseasoned Rice vinegar
2 tbsp Oil, peanut
Salt to taste

Curried Chicken Spring Rolls Directions:

Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 tbsp water. Cut chilies in halves. Marinate chicken for 1
or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar,
and 3/4 tsp. curry powder.

When ready to cook: Heat 1-2 tbsp oil in wok and stir-fry chicken until
mostly white. Remove, set aside, and then clean wok. Combine
salt, Sugar, remaining soy Sauce and cider vinegar. Place in wok with
chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until
glossy. Spread on large plate and cool in refrigerator. Combine ginger,
Garlic, remaining curry powder, and chilies.

Heat 3 tbsp oil and cook Chili mixture 1-2 minutes. Should foam
without browning. Add celery, then cabbage. When translucent, add
carrots and noodles. Combine chicken and noodle mixtures. Use 2
tbsps. filling per spring wrapper. Tuck in ends and include a sprig of
cilantro in last turn (to show through when fried). Seal with Egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.

Dipping Sauce: Blend chilies and Garlic until pureed. Add ginger juice
and oil until blended. Season with salt. Add cilantro just before
serving. (If serving right away, cilantro may be pureed with chilies.)
Makes one cup.

Chinese Fried Noodles

Chinese Fried Noodles


Chinese Fried Noodles

Chinese Fried Noodles Ingredients:

2 (3 ounce) packages Oriental flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled and grated
1/2 cup green peas
1/4 cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

Chinese Fried Noodles Directions:

Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.

Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.

In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.

Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Enjoy your Chinese fried noodles.

Easy Asian Noodles