ASIAN CHICKEN WRAPS

asian Chicken Wraps
YIELD: SERVES 4-6

INGREDIENTS

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
DIRECTIONS

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

MONGOLIAN BEEF

Ingredients:
Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1⅓ cup dark brown sugar
2 pounds flank steak, sliced
½ cup cornstarch
Green onions, sliced
Instructions:
In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
Serve hot over white or brown rice.

BEST CHINESE EGG ROLLS

Next Recipe
Ingredients
4 tablespoons vegetable oil
1 -inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablesBEpoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
Dipping Sauce:
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Directions
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.

In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:
Combine all ingredients in a bowl

CHICKEN VEGETALBE EGG ROLLS, PEANUT HOISIN SAUCE

Chicken Vegetable Egg Rolls w/ Peanut Hoisin Dip

YIELD: MAKES ABOUT 16 ROLLS

TOTAL TIME: 1 HOUR

The magic ingredient to these egg rolls is the fish sauce, don't be scared! This is a family recipe and we always use fish sauce. Just add it in, no one needs to know. But when they taste it, they'll be super pleased with the flavor. That's all that matters.

This recipe always uses raw chicken filling, then deep fried. So don't roll them too big, nor cook them at too high of a temperature. You don't want them to burn on the outside and still raw on the inside. Again this is a family recipe and why we cook the filling raw is because the wonderful juices and flavors of the chicken remain in the egg roll, leaving a wonderfully flavorful and moist inside roll. But if you prefer to pre-cook your filling prior to rolling, please do so.

ingredients:

chicken vegetable egg rolls ingredients

• 1 pound ground chicken ( chicken breast or thigh meat)
• 1 cup Cabbage, shredded thin
• 3 green onions, small chopped
• 1/2 cup Carrot, grated (about 1 medium carrot)
• 3 large cloves garlic, minced
• 1 large egg
• 1 Tablespoon Fish sauce ( soy sauce, for the wimps) :)
• freshly grated black pepper
• 1 package of Egg Roll Wrappers or sometimes called "spring roll" wrappers in the freezer section of market.
• oil for frying.
• fresh lettuce leaves (optional)

hoisin-peanut dip ingredients

• about 1 cup of hoisin ( if it's too thick, water it down to dipping consistency)
• 1/2 cup smooth peanut butter
• hot sauce or sriracha to taste (optional)

directions:

1. Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
2. Make the hoisin-peanut dip. In large bowl, combine all ingredients and whisk together well. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
3. Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Please watch the video here to learn how to roll even and tight rolls.
4. Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
5. Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
6. Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
7. Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
8. You can also wrap these chicken 

PHILIPINO BB PORK SKEWERS

ilipino BBQ Recipe Philippines Barbecue Basic Ingredients

• 1/2 kilo of pork sliced into slightly thin strips
• 1/2 cup vinegar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 tbsp hot sauce
• 1 can calamansi soda (Sprite softdrinks would do as a substitute
• 1 head of garlic crushed
• 1 small onion minced
• salt to taste
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• skewers

Filipino BBQ Recipe Philippines Barbecue Cooking Procedure

• Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
• Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
• Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat. Set aside to let the excess marinade to drip.
• Boil the marinade until it's reduced to half. Transfer into a bowl and mix the oil. This would be a good glaze as we grill the bbq. Sesame oil makes the bbq aromatic as we grill.
• Grill the skewered meat over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and colo

CHINESE BB PORK

1. Cut the pork into strips approximately 2 inches wide and 5 inches long.

2. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

3. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

4. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

5. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

6. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.

7. Cut the pork into strips approximately 2 inches wide and 5 inches long.

8. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

9. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

10. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

11. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

12. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.


Ingredients
1 1/2 pounds pork tenderloin, shoulder, or butt
2 cloves garlic, peeled and mashed
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon liquid honey
2 teaspoons brown sugar
1/4 teaspoon five-spice powder
a few drops red food coloring, optional

P F CHANGS MONGOLIAN BEEF

Ingredients
2 teaspoonsvegetable oil
1/2 teaspoonginger, minced
1 tablespoongarlic, chopped
1/2 cupsoy sauce
1/2 cupwater
3/4 cupdark brown sugar
1 lbflank steak
1/4 cupcornstarch
2 largegreen onions, sliced on the diagonal into one-inch lengths

Directions
1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2 Don't get the oil too hot.

3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5 Remove it from the heat.

6 Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

7 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

8 Let the beef sit for about 10 minutes so that the cornstarch sticks.

9 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

10. 10 Heat the oil over medium heat until it's nice and hot, but not smoking.

11. 11 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

12. 12 You don't need a thorough cooking here since the beef is going to go back on the heat later.

13. 13 Stir the meat around a little so that it cooks evenly.

14. 14 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

15. 15 Put the pan back over the heat, dump the meat back into it and simmer for one minute.

16. 16 Add the sauce, cook for one minute while stirring, then add all the green onions.

17. 17 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

18. 18 Leave the excess sauce behind in the pan.

BAKED SWEET AND SOUR CHICKEN

NGREDIENTS

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

5 SPICE BEEF KABOBS

Directions
1. Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).

Ingredients
1  pound  beef flank steak or boneless beef sirloin
2  tablespoons  reduced-sodium soy sauce
1 - 1 1/2  teaspoons  Chinese five-spice powder
1 6  ounce carton  plain Greek yogurt
1  tablespoon  snipped fresh mint leaves
2  small  limes
Fresh mint leaves

Servings
4 servings3/4 cup yogurt sauce

HONEY LIME CHICKEN SKEWERS

What You Need

3 tablespoons soy sauce – You can use gluten – free soy sauce to make this recipe gluten – free
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced

1/4 teaspoon of salt
1/4 teaspoon of pepper

1/2 teaspoon red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts – cut into bite size pieces

What To Do

In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro

Place chicken in the marinade – cover and place in the fridge for 1 hour

Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes — I like to cook one piece of chicken separately so I can check when it should be done

Sprinkle the rest of the cilantro on top

SPRING ROLLS

• 1 (8 ounce) package rice vermicelli


• 8 ounces cooked, peeled shrimp, cut in half lengthwise

• 8 rice wrappers (6.5 inch diameter)

• 1 carrot, julienned

• 1 cup shredded lettuce

• 1/4 cup chopped fresh basil

• 1/2 cup hoisin sauce

• water as needed

Directions

1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.

2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.

3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.

4. Serve the spring rolls with the warm dipping sauce.

CHOP SUEY SAUCE

1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper

CHICKEN AND PRAWN LETTUCE WRAPS

4 dried Chinese Mushrooms
2 oz (60) gram packages of noodles
1 lb. boneless, chicken diced
½ tsp each salt and pepper
1 tsp dry sherry (or rice vinegar)
2 tsp cornstarch 1 tsp chili bean paste
1 tbsp canola oil 1 tsp sesame oil
1 small onion, diced Salt and pepper to taste
1 cup diced carrot 12 – 16 leaves of lettuce, iceberg or leaf
1 cup diced broccoli
8 water chestnuts, peeled and diced
¼ cup chicken stock
8 large prawns, cut in chunks
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce

Soak mushrooms and cellophane noodles separately in hot water for 15 minutes or until soft. Drain, remove mushroom stems and dice finely. Coarsely chop noodles. Set aside. Marinate chicken and prawns in salt, pepper, sherry and cornstarch for 10 minutes.

Heat oil in wok over medium high heat. Add onion and stir-fry for 1 minute. Add chicken and prawns and stir-fry for another 2 minutes or till lightly golden. Add mushrooms, carrots, broccoli and stir-fry for 1 minute.

Add water chestnuts, noodles, chicken stock, oyster sauce, soy sauce, 1 tbsp hoisin sauce, bean past and sesame oil, continue to stir-fry for another 2 minutes or until vegetables are cooked by crunchy and liquid is absorbed.

Transfer chicken/prawn mixture to a large platter with raw lettuce leaves and hoisin sauce on side.

CHOW MEIN

1 pkg 400 g fresh chow mein noodles
¼ cup oyster sauce
2 tbsp soy sauce
1 tbsp sesame oil
8 oz boneless chicken, breast or thigh
2 tbsp oil
1 onion sliced
2 cloves garlic, minced
2 tbsp grated ginger root
4 cups broccoli
4 oz snow peas, trimmed
1 yellow pepper cut in small strips
½ cup chicken stock
1 cup bean sprouts
1 green onion, sliced

In large saucepan of boiling water, cook noodles till tender, about 2 minutes. Drain and rinse under cold water, drain well and set aside in colander.

Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise, add to bowl, tossing to coat.

In large wok or skillet, heat 1 tbsp of the oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add onion, garlic, and ginger, stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp water; cover and steam for 3 minutes. Add noodles and stock; stir-fry till hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onions.