1 package
of wonton wrappers 1 recipe for sweet and sour sauce (below) 1 pound ground pork 1 large sweet onion, diced 1/2 cup carrots, sliced lengthwise 1 small head of cabbage, shredded 4 cloves of garlic, minced 1 tablespoon fresh ginger, grated 1/2 teaspoon pepper 1 tablespoon sesame oil 1 tablespoon vegetable oil 1/4 cup soy free "soy" sauce (or regular soy sauce, if no soy allergy) oil for frying
10 minutes)
Cook your ground pork and onions, over medium to high heat, in a large enough skillet that will fit all the cabbage. Once the meat is no longer pink and the onions are translucent, add the cabbage and carrots. Continue cooking over medium to high heat for 4 to 5 minutes, stirring occasionally. While that is cooking stir combine the garlic, ginger, sesame oil, vegetable oil, pepper, and soy sauce. Pour the sauce into your stir fry, and stir to coat. Continue cooking and stirring for 8 to 10 minutes. Plate up the stir fry, top that with crispy wontons, and drizzle with sweet and sour sauce.
1/4 cup
sugar or lightly packed light brown sugar 1/4 teaspoon salt 1 tablespoon ketchup 1 tablespoon soy free soy sauce, or regular soy if no allergy 3 tablespoons rice vinegar 1/2 cup water 2 teaspoons cornstarch dissolved in
If you are ready for the perfect eggrolls, simply add your stirfry to your food processor, pulse a couple times and you have just created your Sesame Chicken EggRoll filling
Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly. Combine water and cornstarch, and add to juice mixture, stirring constantly
Beat eggand add kaska, stirring to coat. I took the classic Russian Jewish dish of sautéed onions tossed with pasta and buckwheat groats, added ham and red cabbage, all wrapped up in eggroll wrappers to dip in a sweetandsoursauce
stirfry vegetables with snow peas, carrots, broccoli, bean sprouts**. Simply add your stirfry contents to your food processor and pulse a few times and you have almost instant eggroll filling
The original recipe used one egg instead of water, but I used water to make the batter. Shake off the excess flour and deep fry them until golden brown andcrispy
Whisk in cornstarch to the pineapple juice/water then add to saucepanandstir until well combined. Also, instead of frying the wontons (which you can totally do if you prefer), I decided to bake them instead
Line rimmed baking sheet with parchment paper. In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy
Continue to boil the mixture, stirring frequently, until the sauce begins to thicken. Serve the saucewith the grapes still in it for a unique experience that will give your friends and family something to talk about
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Heat remains on medium high and continue to stirand toss until veggies reach are close to the tender-crisp stage (or cook to desired degree of doneness)
Mediterranean Veggie Fritters [VIDEO]. Crispy Buffalo Chicken Bites . Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling
Stir the eggsand let cook until scrambled and then combine with the rice. Push the rice to the sides to create a cavity in the center to drop the eggs in
The whole meal consisted of Wontons, Spring Rolls, Pan Fried Noodles withStir Fried Chicken and Vegetables (I will blog about the noodles andstirfry next) and Moo Shu Chicken withMandarin Pancakes
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