Honey Walnut Shrimp

1 lb. large shrimp (peeled)

Marinate shrimp for 10 minutes in:

1 egg white

1 tsp. cornstarch
1/2 tsp. salt

1 cup walnuts

Mix:

3 TBS. flour

3 TBS. cornstarch

1/3 c. cold water

Mix:
1/2 c. mayonnaise

1/2 c. honey

dash of black sesame seeds

4 cups vegetable oil for frying

Heat oil in skillet until very hot.  Dip marinated shrimp in flour mixture one by one and deep fry for 1-2 minutes, or until pink.  Set the fried shrimp on a paper towel.  Using existing oil, turn heat to medium high and fry walnuts until the color darkens.  Set aside.  Drain oil.  Stir the mayo and honey together and pour over shrimp and walnuts (I only used about 1/2 the sauce).  Add black sesame seeds to garnish and serve with rice.

Lettuce Wraps

I made these for my valentine this year *sigh*....they were just as good as I had hoped. Goes great with this Beef & Broccoli, if you want to go all out with the Chinese theme.

Filling:
2 TBS. soy sauce
2 TBS. light brown sugar
1/2 tsp. rice vinegar
1 c. fried bean threads (Saifun) - you can find these in the Asian section of the grocery store (prepare these as directed and set aside - you add these when you're assembling the lettuce wrap, they're the white, crunchy topping)
3 TBS. vegetable oil
2 bnls, sknls chicken breasts
1 5 oz. can whole water chestnuts, chopped finely
2/3 c. canned straw mushrooms (also found these in Asian section of grocery store - they are the smaller mushrooms that have black tops), chopped finely
4 green onions, finely chopped from white part to middle of the green stem (where it stops being crisp)

Dipping Sauce:
1/2 c. warm water
1/4 c. white sugar
2 TBS. soy sauce
2 TBS. rice vinegar
2 TBS. catsup
1 TBS. lemon juice
1/8 tsp. sesame oil
To Spice it Up, you can optionally add:
2 tsp. (for mild spice) or more - Chinese hot mustard - about $2 in Asian section of grocery store
2 tsp. (for mild spice) or more - chili garlic sauce - also in Asian section of grocery store

1 head bibb or iceberg lettuce, (top cut off, split in half, washed and chilled)

Mix all ingredients for dipping sauce - adding the right amount of spice for your taste. Set aside in refrigerator before you start anything else.

For the filling, preheat a wok or large saute pan with 2 TBS. of vegetable oil on high heat (water flicked on the oil should pop). Add chicken breasts and cook 4-5 min. on each side, or until pink center is gone. Remove from pan to cool. Chop up the mushrooms and water chestnuts finely. Mix the soy sauce, brown sugar and rice vinegar in a bowl. Cut up the chicken into tiny minced pieces. Add an add't TBS. veg oil, add chicken, garlic, water chestnuts and mushrooms to pan. Add brown sugar, soy and rice vinegar mixture. Serve the chicken mixture into lettuce cups. Add your desired amount of dipping sauce.

We loved these! Let me know what you think!

Crab & Cream Cheese Wontons by Guest Chef Marli

8 oz. package of Cream Cheese softened
2-3 Green onions finely chopped (optional) If you don't like onions you can add onion powder.
6 oz. can crab meat drained
Package of 3x3 Wonton wraps

Thoroughly mix the crab, green onions and the cream cheese. Lay the wonton wrappers out and spoon 1 teaspoon or so of the crab mix onto the center of each. Wet the edges of the wonton wrapper with water and fold to enclose the crab and to form a triangle. Fold the corners from the base of the triangle together, and using a little water, pinch and stick them together. (I have also seen people use egg whites to stick the wonton edges together).

Heat the oil in a deep fryer or heat 2" oil in a heavy-bottom pot to 350F. Fry the wontons in batches, for 4-5 mins, until golden brown. Drain on paper towels and keep warm.

Yummy Sweet & Sour Chicken

6 boneless skinless chicken breast, cut into cubes
2/3 c. corn starch
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. MSG/Accent
4-5 eggs, beaten
1 c. chicken broth
1 1/4 c, sugar
1 c. drained, crushed pineapple
1 c. vinegar
8 TBS. catsup
1 TBS. soy sauce
S & P to taste
1 red pepper, chopped
1 onion, chopped
Oil for frying

Combine corn starch, flour, garlic powder and accent. Dip chicken pieces in mixture. Then dip in eggs and fry in skillet until well-browned. Set in greased glass 9x13 pan with chopped onions and peppers.

In another bowl, mix remaining ingredients. Pour over chicken. Bake at 375 for 45-60 minutes, or until sauce reaches thickness desired and bubbles. Turn chicken pieces over halfway through oven time.

Serve over rice with a sesame ginger salad.

Beef & Broccoli

This was deliciously flavored, fast and easy! Tastes just like chinese takeout...but fresh (and no msg of course!)

3 tablespoons cornstarch , divided
1/2 cup water , plus 2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal charcoal chuck steaks , cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups fresh broccoli florets
1 small onion , cut into wedges
2 stalks celery, chopped into chunks
4 carrots, sliced
1/3 cup soy sauce
2.5 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli, carrots, celery and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.