Oriental Chicken

4 large boneless Chicken Fillets

4 T Vegetable Oil

3 T Soy Sauce

3 T Corn Starch

In a sealable plastic bowl (or bag) place 3 T oil, the soy sauce and the corn starch. Seal the bowl and shake until all ingredients are mixed.

Open and place chicken in bowl, re-seal and shake until chicken is coated.

Let stand 20 minutes, shaking to turn chicken twice.

Heat skillet to medium heat with 1 T oil. Remove chicken from marinade (do NOT drain) and place in skillet.

Cook on each side until tender, about 5 to 6 minutes, depending on the size of the fillet.

I serve this with rice, and stir fried veggies.

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Vegetable Stir Fry

1 red Bell Pepper

1 medium sweet Red Onion

1 large stalk Broccoli

4 Carrots Fresh Mushrooms

3/4 c Chicken Broth

1/2 t Sugar

1/4 t dried Red Pepper Flakes

2 cloves Garlic

 1 c sliced Water Chestnuts

1/4 c Walnuts

2 T Oil 1 T Soy Sauce

1 1/2 t Cornstarch

Step 1

In a small bowl combine the broth, sugar, red pepper flakes, soy sauce, 1 T oil and corn starch and let stand.

Step 2

Drain water chestnuts.

Wash and break broccoli into floweret's.

Cut red bell pepper into bite sized pieces.

Cut carrots diagonally into thin slices.

Wash and peel mushrooms, slice thickly.

Slice onions and break apart into ringlets.

Step 3

Heat remaining oil in wok or skillet to hot but not smoking. Stir in ingredients from Step 2.

and cook until onions begin to wilt, about 2 to 3 minutes.

Add walnuts, and broth mixture from Step 1 and bring liquid to a boil.

Cook, stirring constantly, until veggies are crisp-tender, about 2 to 3 more minutes.

Serve hot.

The marinated chicken from my Oriental Chicken recipe can be diced before cooking and added to this recipe.

Dice chicken before cooking and cook in 1 T oil before Step 3, remove from wok and place on a plate covering loosely.

Return chicken to wok when the walnuts and broth are added.

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Shrimp Fried Rice

This can be made in a skillet but a wok really is best.

6 cups cooked rice, cooled completely.

1 lb bacon, fried, drained and crumbled.

(Reserve bacon excess grease in a cup)

1 bunch green onions, chopped.

1 lb cooked and cleaned shrimp, dried on a towel.

1 egg.

MSG can be used but I prefer Accent Flavor Enhancer

Fry bacon and remove to drain. Remove all but an about 1/3 cup of the bacon grease from your wok.

Lower heat to about medium, add the refrigerated rice and turn until rice is broken into individual grains and coated evenly with the bacon grease.

Cook and stir until the rice has heated and begun to soak up the flavor of the bacon, adding grease sparingly to keep the rice moist and to keep it from sticking.

Once the rice has heated through add the bacon and continue to cook, allowing the rice to absorb more flavor.

Once it has reached the flavor you like add the shrimp and cook just until they are heated. If you cook too long the rice will develop a fishy taste.

Add the green onions, bacon and accent (to taste) turning until all ingredients are mixed well.

Break the egg directly onto the rice and begin turning until the egg has cooked to a scrambled consistency.

Serve immediately.

Notes:

When I learned to make this dish I learned to use regular rice, that had to be washed and rinsed and rinsed and rinsed before cooking then refrigerated overnight.

Now I use the five minute rice and find that it's fluffier and reheats better then the regular, but if you use regular rice it must be cooked the day before and refrigerated completely.

The secret to good, fluffy fried rice is to not overcook, cooking time should be about 20 minutes, depending on the size of your wok and the intensity of your heat; do not stir,

instead turn the rice, occasionally to keep from sticking; and do not use too much grease.

Remember that the rice will soak up grease from the bacon when it's added, so cook the bacon completely to keep fat from making your rice over greasy.

"Treating" your Wok:

When you buy your wok make sure you buy one that is a good heavy gauge/weight metal.

If you have access to a fire pit build a good hot fire, with enough fuel to bury your wok in.

Coat your wok in shortening and bury it in the coals removing the wok, re-greasing while still hot (I used heavy weight gloves and paper towels),

 then return to the coals until the shortening has been absorbed into the metal. This process 'treats' the metal, and you'll find that your wok won't rust and foods won't stick.

Your Wok can be cleaned in the sink with good hot soapy water (make sure you clean the outside too) or in your dishwasher

 but make sure you 'treat' it after every use with a little shortening rubbed into the metal with a paper towel after every use.

I did this to my wok when it was new and it was a three years before I needed to do it again.

I've heard this can be done in a barbecue but I'm not sure that the fire gets hot enough and I wouldn't try it in the oven, it smokes

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Fried Wontons

These can be put together ahead of time and fried as the rest of your dinner is cooking.

Preparing fried wontons is time consuming, so allow yourself lots of time.

Not including the time it took to cook and cool the meat it took me about a hour to roll the wontons.

Prepare your work before you start rolling the wontons.

Place the wontons in a place where they will stay dry.

Dry your hands (each time) before handling the wontons.

Dry the work board before putting a new wonton square on the workspace.

These can be made early in the day, covered and left until you're ready to cook, but refrigerate if the room is really warm.

This recipe makes 50 egg roll sized wontons.  To cut it to less divide the recipe by thirds.

Ingredients:

3 lbs bulk spiced sausage, cooked and drained

(This recipe can also be made with ground hamburger)

1/2 c minced white onion or 1-2 bunches of chopped green onion

1 grated carrot

1 lb Fresh Bean Spouts (or 2 10 oz cans, drained)

4 TBS Sherry

1 TBS Accent (in the shaker, not the envelope)

1-3  tsp garlic powder (to taste)

Salt and pepper to taste.

40 - 60 (2-3 packages) Egg Roll size Wonton Squares

One large skillet

I large splatter guard

Tongs

About 1 c. cooking oil

Cooling racks or paper towels for draining

Instructions

Fry the meat early in the day, chopping as it cooks so that it is crumbly.

While it cooks finely dice the onion (or coarsely chop the green onion).

Empty the meat into mesh strainer, if you're using white onion add it to the meat now,

If you're using green onion wait to add it.

Turn the meat with a large, slotted spoon or spatula as it cools to make sure it drains off all the water and grease.

After the meat is completely cooled, mix all remaining ingredients in a large bowl.

Set up your work space for rolling the wontons by setting out a

Work board,

A glass of cool water,

A 1/4 cup measuring cup,

2 to 3 sheets waxed paper very lightly sprayed with Pam or some such spray,

Paper towels for drying the work board,

and the opened wontons.

After placing the wonton on your work surface, dip your fingers into the water and lightly wet all four edges with your fingers,

Using the 1/4 cup measuring cup, scoop the meat onto the wonton, then, following the pictures below roll it up.

Place the wontons on the waxed paper so that they are not touching each other. 

When you have filled that sheet place another sheet on top and continue process.

Clean work space once all wontons are rolled and set up for cooking by placing doubled paper towels under your cooling racks

To Cook:

Heat a large skillet over medium to medium high heat (don't let your oil smoke)

Gently roll prepared one wonton at a time to break it loose from the waxed paper

Gently roll in your hand to reshape them into a cylinder

Place in pan so that they do not touch each other

If they splatter when you first put them in your pan is too hot.

Using tongs turn them only after each side is just browned to a golden brown.

(they don't crisp up as well if you turn them before they are golden brown)

(They will splatter after they are turned because the food inside has begun to heat up and sweat, so use the splatter guard now)

Mine usually end up triangular shaped, but sometimes they end up square too..

try to stay away from having to fry four sides, it takes longer.

These can be deep fried, but you have to be careful because they will stick together if they float near each other..

if they stick they tear.

Place on a cooling rack to drain.

After they are completely cooled you can stack them.

To keep them warm place the cooling rack in a cookie sheet and put them in the oven at 200 degree.

If you have the oven to high they will continue to cook.

Again: This recipe makes about 50 egg roll sized Fried Wontons.

Cooking 6 - 7 at a time it took me a little over a hour to cook them all.

They're a lot harder to make, and more time consuming, but you can use the smaller wonton squares.

If I remember right it makes about 100 of those.

Use 1 heaping TBS per roll and prepare the same way as the larger ones are rolled.

You can also sprinkle them with sesame seeds while they are still hot, but I prefer to serve the seeds beside the plate and dip them as I eat them.

To Serve:

I serve them with Stir Fry and Chinese hot mustard mixed with catsup.

Enjoy:

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