Chicken Oriental Wrap

Tortilla shells wrap:
Almonds
Chicken
Water chestnuts
Celery
Teriyaki sauce
Mandarin oranges
Lettuce
Chow mein noodles

Marcia Stevens

Chicken Chop Suey/Chow Mien

Melt 2 -3 Tbs in wok or frying pan
Add:
1 chopped onion and cook for 3 minutes
Add:
2-3 sliced carrots
1 -1 1/2 cups sliced celery
1 tsp salt & pepper to taste
1 ½ c water

Cook for 5 minutes.

Add:
1 can bean sprouts drained
2 cups cooked cut chicken
1 can sliced chestnuts, drained (optional)
Cook for 5 minutes

Mix together:
2 Tbs water
2 Tbs corn starch
1 Tbs soy sauce
1 tsp sugar

Add sauce to meat/vegetable mixture and cook 1 minute.
Serve over chow mien noodles or rice.

Janelle Openshaw

Tempura

(A great meatless meal)
Vegetables with a high starch content, like potatoes, deep-fry well. More delicate things, or ingredients with a high water content, benefit from being plunged into batter before frying.
Japanese tempura batter is great for vegetables. But before you make the batter, chop the vegetables, of you choice, into bite-sized pieces, then briefly parboil the really hard ones. Heat about a quart of oil (your preference) to 350 degrees. While the oil is heating make the batter: carefully combine 1 2/3 cups ice cold water (preferably left in the freezer and taken out just before it freezes) first with two egg yolks, then with 1 cup of flour. Don’t fret over any little lumps; stirring for too long or too vigorously will ruin the batter.
Now dredge the vegetables first in flour, then in the batter you just mixed (2). Let the excess drip off, and lower pieces into the hot oil. If the surface is just coated, that’s good, because otherwise the oil cools off too quickly. After 1- 2 minutes, everything should be cooked and crispy, and now you can scoop it out with the skimmer (3), set it on paper towels to absorb the excess oil, and season with salt. We like Soy sauce. (You can keep the vegetables warm in a very low oven, if desired). Bring the oil back up to the correct temperature and continue deep-frying the remaining vegetables.

Jan Emery

Rice Noodle Stir Fry

Chicken, beef or pork
any vegetables; cabbage, sprouts, carrots, broccoli, baby corn, pea pods, green pepper, onion etc.
Rice noodles, fresh
soy sauce and spices( five spice, ginger)

Step 1- Marinade meat in about 1 cup soy sauce and spices( may need to dilute with water) for 1-3 hours
Step 2 cook meat thoroughly in a little of marinade. Add rice noodles, cook 3-5 minutes. Stirfry with vegetables.

Celeste Smith

Yaki Sushi Nori

Sushi in roasted seaweed and rice

1 pkg roasted seaweed
Ham, 1//4 - 1/2 inch thick strips
3 eggs, cooked like apancake and cut into strips
pickles, hamburger sliced pickes work best
rice
hot mustard
other optional ingredients; s ushi, caviar, bamboo shoots, mustard, relish, spinach.

Brenda Morse

Easy Egg Rolls

1 pkg egg roll wraps
1/2 head shredded cabbage
1/2 lb pork, shrimp or chicken ( cooked and in small pieces)
seasoned salt( to taste)
other optional ingredients: carrots, sprouts, mushrooms, peas...anything you want!

Mix shredded cabbage, meat and seasoned salt together with any additional ingredients you wish to add. Wrap mixture in egg roll wraps. Preheat olive oil. Have enough oil in fry pan so egg roll is half submerged. Egg roll should cook no more than 15 seconds on each side. Serve with sweet and sour, or hot mustard sauce.

Brenda Morse

Oriental Beef

1 ¼ lb hamburger, browned
2 c water
2 pkgs Ramen noodles
1 t ginger
1 pkg frozen vegetables (with cauliflower and snow peas)

Cover and simmer until noodles are done.

Marcia Stevens