Chinese Food!

Chinese Noodles-
Lomein Chinese Stir Fry Noodles- cook until tender, then rinse in cold water.

Sauce: equal parts of Oyster Sauce, Sesame Oil and Soy Sauce. Mix well

Saute fresh minced fresh ginger and garlic in 2 tbsp olive oil with 3 or 4 chopped green onions.

Add noodles, sauce and whatever vegis you want. I like cabbage, celery, carrots, ect. Stir fry til warmed throughout.


Chocolate Wontons
1 egg
1 tablespoon water
24 wonton wrappers, defrosted (keep wrappers covered with damp towel)
- defrost overnight in the fridge
24 pieces or nuggets of chocolate
canola oil for frying
powdered sugar for sprinkling

1. In a small bowl, whisk together the egg and water to make an egg wash.
2. On a clean dry surface lay 1 wrapper down and place chocolate near the top end of the wrapper. Brush the egg wash on the edges and seal shut and try to push out all the air. Poking small holes in the wrapper with your nail will help when frying them. Repeat for all the wrappers.
3. In a pot pour 2 inches of oil and heat to 350 degrees F. If you don't have a thermometer, test the oil with a small piece of bread. The oil is ready when it slowly floats to the top and gets toasty brown. (If it sinks, it's too cold and if it stays at the top and cooks really fast it's too hot). Fry about 1 1/2 minutes each side and sprinkle with sugar while they are still hot.

Asian Lettuce Wraps

1 1/2 lbs. extra lean ground chicken or turkey
1 medium onion, finely chopped
2 medium celery stalks finely chopped
1/2 cup hoisin sauce
3 TBS soy sauce
2 Cloves garlic, minced
2 TBS fresh ginger, grated
1 TBS brown sugar
1 TBS sesame oil
1/2 TBS Asian Chile paste
1 5 oz can bamboo shoots drained and chopped
2 6 oz cans sliced water chestnuts drained and chopped

Combine ingredients in crock pot. cover and cook on low 6-8 hours or high 3-4 hours. Thirty minutes before the end of cooking add:

1 cup fresh bean sprouts
4 green onions, finely sliced
1/4 cup fresh cilantro minced

To serve place around 2 TBS of chicken on lettuce leaf and drizzle with hoisin sauce.

14 crisp iceberg lettuce leaves (about 2 heads of lettuce)
1/4 cup hoisin sauce

PS this dish is lowfat! If you are using a 5, 6, or 7 quart crock pot you can double this recipe.