Wonton Soup

I don't think I've ever ordered Wonton Soup at a restaurant, and now I don't see any need to because this at-home version is delightful. A little time-consuming to assemble all the wontons, but the end result is worth it. You can always make extra wontons and freeze them too!

Wonton Soup
adapted from "The Soup Bible"

Ingredients

1/2 lb. ground pork
1/2 cup peeled raw shrimp, finely chopped
1 tsp. brown sugar
1 Tbsp. rice vinegar
1 Tbsp. light soy sauce
1 tsp. sesame oil
1 tsp. finely chopped green onion
1 tsp. chopped fresh ginger root
1 egg
3 Tbsp. plain bread crumbs
30 (3.5 inch square) wonton wrappers
5 cups chicken stock (I used a mix of chicken and beef)
2 Tbsp. light soy sauce
1/8 cup finely chopped green onion

Directions

1. In a large bowl, combine pork, shrimp, sugar, vinegar, soy sauce, sesame oil, 1 tsp. chopped green onion, ginger, egg and bread crumbs. Blend well, and let stand for 25 to 30 minutes.

2. Meanwhile, combine the stock and 2 Tbsp. soy sauce in a large saucepan. Bring to a boil, then reduce heat and let simmer 30 minutes.

3.For the wontons: Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

4. Fill a large stock pot with water and bring to a rolling boil. Working in batches, drop in wontons and boil 5 minutes, until wontons float and the filling is cooked through.

5. To serve, place cooked wontons in the bottom of serving bowls. Pour hot stock over the top, and garnish with chopped green onion.

Cantonese Chicken and Mushrooms

I found this recipe in the December 2010 Food Network Magazine, and decided to give it a try since it seemed easy enough and I am always looking for new Asian recipes (mostly because I love to use my wok!).

I give this one a thumbs up because although it tastes like it came from a take-out carton, its actually quite low in calories - score!

Ingredients

1 1/4 lbs. boneless, skinless chicken breasts, cut into 1.5" pieces

1/2 cup oyster sauce

2 Tbsp. cornstarch

2 Tbsp. peanut oil

6 scallions, cut into 1" pieces

8 thin slices peeled ginger

3 cloves garlic, coarsely chopped

8-10 oz. sliced mushrooms, such as cremini or shiitake

12 oz. baby bok choy, cut crosswise into 1.5" pieces

1 1/4 cups low-sodium chicken broth

2 tsp. toasted sesame oil

Cooked rice, for serving (optional)

Directions

1. Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.

2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.

3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.


Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g

Orange Chicken

As requested...here is my recipe! I've had this one for so long I'm not even sure where it came from. A bit time-consuming with frying up all the chicken (especially if you are cooking for a crowd - even using our deep fryer doesn't save much time), but worth it!

Orange Chicken

Ingredients

2 lbs. boneless, skinless chicken breast, cut into 2” pieces
1 egg
1 ½ tsp. salt
1 ½ tsp. pepper
½ cup plus 1 Tbsp. cornstarch
½ cup flour
1 Tbsp. vegetable oil, plus more for frying
1 Tbsp. minced ginger root
1 tsp. minced garlic
¼ cup green onions, finely chopped
1 Tbsp. rice wine vinegar
1 tsp. sesame oil

Sauce
1 ½ Tbsp. soy sauce
1 ½ Tbsp. water
5 Tbsp. sugar
5 Tbsp. distilled white vinegar
Grated zest of 1 orange
½ cup orange juice

Directions

1. In large bowl, combine the egg, salt, and pepper. Mix together the cornstarch and flour in another bowl; add to egg mixture. Add the chicken pieces, stirring to coat.

2. Heat oil in deep fryer (or large frying pan). Add chicken and fry for 3-4 min. or until golden. Remove chicken, drain, and set aside.

3. In wok, heat 1 Tbsp. oil, add ginger and garlic and stir-fry until fragrant. Add and stir-fry onions. Add rice wine vinegar and stir for 3 seconds.

4. In small bowl, combine soy sauce, water, sugar, vinegar, zest, and orange juice. Add to wok and bring to a boil. Add chicken and stir until mixed. Stir in sesame oil. Simmer until heated through.