4 -6 ounces snow peas
0.5 (4 ounce) cans sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar
Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.
1/2 lb. ground pork
4 oz. can tiny shrimp – drained, chopped
2 green onions – root ends trimmed, dark green ends trimmed, minced
1 egg white – lightly beaten
1/2 cup minced canned water chestnuts
1 1/2 Tbls. peeled and grated fresh ginger root
2 Tbls. soy sauce – divided
1 1/2 tsp. sesame oil
1 1/2 tsp. salt – divided
1/4 tsp. white pepper
1 1/2 Tbls. corn starch
12 oz. package won-ton wrappers
1 egg – beaten
3 qt. water – for boiling
1 qt. chicken broth
1 1/2 cups sliced napa cabbage
1/4 cup julienne canned water chestnuts
1 cup sliced fresh mushrooms
1 cup snap pea pods – ends trimmed
Fold together pork, shrimp, onion, egg white, minced water chestnuts, ginger, 1 Tbls. soy sauce, sesame oil, 1/2 tsp. salt, and pepper; add the corn starch to the mixture and stir to blend.
Place a scant teaspoonful of the prepared filling in the center of each wonton skin; fold one corner of the wrapper over the filling toward the opposite corner. Roll the wonton up diagonally towards the corner you just folded in. Brush edges of wrapper with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with corn starch; set aside.
Heat 3 qt. of water to boiling in a large pot. Add the won-tons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Set aside won-tons.
Heat remaining ingredients to boiling in the large pot, add the cooked won-tons, and serve.
1/4 cup butter or margarine
1 onion, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chicken broth
1 (16 ounce) package frozen chopped broccoli, thawed
1 (5 ounce) can water chestnuts, drained and sliced
2 cups cooked rice
2 cups cooked, cubed chicken meat
1 (4 ounce) can sliced mushrooms, drained (I used fresh mushrooms)
salt to taste
1/2 teaspoon garlic powder, or to taste
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a large skillet over medium heat. Saute the onion and celery until tender. Stir in the condensed soup and chicken broth. Add the broccoli, water chestnuts, rice, chicken, and mushrooms. Cook and stir briefly. Season with salt and garlic powder. Mix in Cheddar cheese, and pour the mixture into a 9×13 inch baking dish.
Bake for 30 minutes in the preheated oven, until heated through and bubbly.
We topped it with more cheddar cheese after baking & covered to melt the cheese.