Tag Archives: water chestnuts

Teriyaki Roll-ups

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Ingredients

1 Tbls. finely chopped onion
1 clove garlic – minced
1 tsp. Worcestershire sauce
1/4 cup soy sauce
1/4 tsp. ground ginger
1 Tbls. granulated sugar
1/4 tsp. salt
1/2 lb. round steak OR sirloin OR flank steak
6 oz. can halved water chestnuts

Directions

In a mixing bowl, combine onion, garlic, Worcestershire sauce, soy sauce, ginger, sugar, and salt.

Cut meat diagonally in very thin strips. Add to mixture and coat evenly.

Marinate for 30 minutes, stirring occasionally.

Drain strips on paper towels.

Wrap each meat strip around water chestnut half and secure with a toothpick.

Arrange on a oven-proof glass plate.

Microwave on high for 3-4 minutes OR bake in 350 degree oven until meat is no longer pink.

Let rest for 3 minutes; serve hot.

Lumpia

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Ingredients

1 head bok choy OR napa cabbage
1 lb. fresh bean sprouts – washed, dried
1/2 lb. cooked salad shrimp
2 med. carrots – julienne
1 bunch green onion – chopped
1 can water chestnuts – drained, chopped
1 Tbls. sesame oil
2 Tbls. minced garlic
1 Tbls. minced fresh ginger
1/4 cup soy sauce
1 tsp. rice vinegar
1 Tbls. beef soup base OR beef bouillon granules
1/2 tsp. white pepper
21 oz. box lumpia wrappers

Directions

Trim green leafy parts off head of cabbage, discard white stems, and julienne.

In a large skillet or wok, stir-fry cabbage, bean sprouts, shrimp, carrot, onion, water chestnuts in sesame oil for 10 minutes.

Drain liquid from pan; return to heat.

Add garlic and ginger; stir-fry for 1 minute.

Add soy sauce, rice vinegar, beef base or bouillon, monosodium glutamate, and white pepper; stir-fry until all liquid has evaporated.

Remove from heat and cool completely.

Spoon filling onto center of each wrapper, 2 Tablespoonfuls on each, and spread into a thin line.

Brush water onto edges of wrappers.

With wrapper square in front of you, fold bottom edge upwards in half over filling. Fold sides in towards center 1/2″. Roll up completely from bottom to top. Press to seal edges.

Deep-fry a few at a time in 350 degree oil for 2-3 minutes, or until browned.

Drain on brown paper bags.

Pot Stickers Traditional

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Ingredients

1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce

Directions

Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Quick Chinese Noodle Stir-fry

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Ingredients

1 lb. pork tenderloin OR ↓
1 lb. sirloin steak OR ↓
1 lb. boned, skinned chicken breasts
2-4 cloves garlic – minced
1 Tbls. minced fresh ginger OR 1 tsp. ground ginger
2-4 Tbls. sesame oil
1 med. green OR red bell pepper – seeded, sliced thin
1 med. carrot – julienne
1 med. onion – sliced thin
8 oz. can sliced water chestnuts – drained
8 oz. fresh OR frozen snow pea pods
8 oz. fresh mushrooms – sliced
8 oz. fresh OR canned bean sprouts
1 pkg. Chinese stir-fry noodles – prepared as directed

Directions

Trim fat from meat and slice meat thinly.

In a hot wok, stir-fry meat, garlic, and ginger in sesame oil for 3 minutes.

Add remaining ingredients, except noodles, and stir-fry until vegetables have reached desired tenderness and most of the liquid has evaporated.

Stir in noodles and serve.