So you know when you can't have something that's when you crave it the most. That's basically been the story of my life for the past few days. I told y'all about how I had to have all four of my wisdom teeth removed last Thursday. It was rougher than I expected. Two had to be drilled in half before extracted which made for even more pain post procedure. So after days with a steady diet of soups, applesauce, and pain meds I have been craving solid foods. So tomorrow I'm gonna dive into what I've been feigning for for the past few days, some yummy Asian food!
Ingredients
- 6 cups cabbage, shredded
- 1 carrot, shredded
- 1/2 cup fresh bean sprouts
- 1 celery stalk, diced
- 2 tablespoons chopped onion (optional)
- 1 (4 ounce) can shrimp, drained
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- black pepper to taste
- 1 egg, beaten
- cornstarch
- 20 egg roll wrappers
- vegetable oil for frying
Direction
- In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
- Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
- Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
- Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Ingredients
- 1 clove garlic, minced
- 1 (8 ounce) package cream cheese
- 1 (6 ounce) can crabmeat, drained and flaked
- 2 green onions with tops, thinly sliced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon light soy sauce
- 48 wonton wrappers
Directions
2. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
3. Bake in the preheated oven until golden brown, 12 to 15 minutes.
Ingredients
- 2 large eggs
- 1/2 pound ground pork
- 1 slice bacon, finely chopped
- 1/2 cup finely chopped napa cabbage
- 1/2 cup minced fresh chives (about 2 small bunches)
- 1 1/2 teaspoons finely grated peeled ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, finely grated
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 36 round dumpling wrappers, thawed if frozen
- 6 tablespoons vegetable oil
1. Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
2. Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
3. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
Ingredients
- 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
- 3 cups cooked rice *
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
- Cook and shred the chicken.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
-Buttercup