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Recipes
Recipes
Pork Wonton Soup
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¾ pound of pork, minced
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1 tablespoon grated ginger
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1 tablespoon sesame oil
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2 tablespoons of soy sauce
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2 shallots, chopped
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20 wonton wrappers
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4 cups beef stock
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2 baby bok choy, washed
In a bowl, combine the pork, ginger, sesame oil, soy sauce, and shallots. Place 1
tablespoon of the mixture into each wonton wrapper. Moisten edges with water
and form a pouch. Pinch together and twist. Carefully place beef stock in wok
and bring to a boil at 425°F. Reduce heat slightly and add wontons. Cook for 6-8
minutes, stirring occasionally. Add bok choy. Cook for an additional 2 minutes and
serve immediately.
Crispy Lemon Chicken
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6 chicken breasts
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½ cup lemon juice
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1 tablespoon sugar
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2 teaspoons soy sauce
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½ cups of oil for deep frying
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½ cup all-purpose flour
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¼ cup chicken stock
Chop each chicken breast in half. Combine lemon juice, sugar, and soy sauce.
Pour over chicken and marinate in refrigerator for 30 minutes. Drain chicken and
discard the marinade. Heat oil in wok at 350°F. Coat chicken in flour and fry, in
small batches, until golden brown. Drain chicken on paper towel.
Curried Shrimp
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3 tablespoons of oil
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6 shallots (cut into 2 inch pieces)
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2 medium onions (slice into rings)
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3 celery stalks
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½ cup French beans
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2 tablespoons curry powder
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2 pounds of cooked shrimp, shelled
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2 cups of chicken stock
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¼ cup of all-purpose flour
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2 tablespoons of sherry
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¼ cup cream
Heat oil in wok at 350°F. Add shallots, beans, onions, celery, and curry. Sauté until
onions are tender. Reduce heat to 300°F. Add shrimp and chicken stock. Stir in flour
and sherry until thickened. Cook for 3 minutes and stir in cream. Serve with rice.
