Crisp Wontons
Crisp Wontons (Cha Yun T’un)
1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained & chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 tps cornstarch
1/2 tps salt
1 pound wonton skins*
Vegetable oil
Sweet & Sour Sauce or Hot Mustard Sauce
Stir-fry pork in wok or 10-inch skillet until brown; drain
Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch & salt
Stir-fry 1 minute
Place 1 tps filling on center of each wonton skin
Moisten edges with water
Fold each skin in half to form triangle; press edges to seal
Pull bottom corners of triangle down & overlap slightly
Moisten one corner with water; press to seal
Heat 1 to 1 1/2 inches of oil to 360 deg F
Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 min; drain
Serve with Sweet & Sour Sauce or Hot Mustard Sauce
Makes about 48 wontons
* 12 to 14 egg roll skins can be substituted for the wonton skins; cut each skin into quarters
Beef Sate With Spicy Szechwan Sauce
Beef Sate with Spicy Szechwan Sauce
Posted by Darlene at recipegoldmine
com 1/15/2002 8:42 pm
3/4 pound trimmed New York of filet steak
Cut the steak into 24, 3 x 1-inch strips, each weighing about 1/2 ounce
Using 24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise & arrange on a large platter or baking pan
Refrigerate until needed
Pour marinade over the meat, turning to coat all sides
Let marinate, un-refrigerated, about 15 min
Preheat the grill or broiler while the steak is marinating
Arrange the skewers of steak on the grill or under the broiler* being careful that the bare ends of the skewers are not directly over (or under) the flame
Grill until medium rare, about 30 to 40 seconds on each side
Bring your broiler tray directly under the flame for best results
Presentation: Pour the sauce into a small bowl & set in the center of a large serving platter
Arrange the skewers around the bowl & serve immediately
Makes 24 skewers
Marinade
1/2 cup soy sauce
1 tablespoon honey
1 tps chili flakes
1/2 tps ground cumin
1/2 tps turmeric
In a small bowl, combine all the marinade ingredients
Szechwan Sauce
6 Tbsp(3 ounces) unsalted butter
2 blanched garlic cloves, chopped fine (about 1 tablespoon)
1 green onion, chopped fine
1 cup chicken stock
1/4 cup soy sauce
1 tps chili flakes
In a small skillet, melt 2 Tbspbutter
Add the garlic & green onion & saute over medium-high until soft, about 2 min
Pour in the stock, soy sauce, & chili pepper flakes, & cook 1 or 2 min longer
Strain into a clean pan & whisk in the remaining 4 Tbspbutter
Serve warm
Pasta With Three Cheeses
Pasta with Three Cheeses (Pasta al Tre Formaggi)
You can use Fontina cheese for a more pronozd flavor
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded Fontina or mozzarella cheese (4 oz)
1 cup shredded Gruy