Poached Eggs in the microwave!

I just found this little tip in the April 2011 issue of Food Network Magazine. I will give it a try as soon as I'm in the mood for eggs!

Break 1 egg into a microwave safe cup with 1/3 cup water. Cover loosely with plastic wrap and microwave for 45 seconds.

I would assume the 45 seconds might need to be adjusted according to the power of the microwave oven.

Oriental Noodles with Vegetables

6 ounces rice vermicelli noodles
1 1/2 Tbsp canola oil
1 clove garlic, sliced
2 green onion, sliced
1 carrot, sliced thinly
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1 Tbsp peanuts

Cook noodles in boiling water for 7 minutes. Drain well.
Heat oil in wok and stir fry the carrot and onion for 3 minutes.
Add garlic and stir fry for 1 minute. Add noodles and cook 2-3 minutes. Add soy sauce and sesame oil. Mix it up and add peanuts.

This recipe is very versitile. You can add meat and other veggies such as shredded cabbage, bean sprouts, pea pods and if you like add a scrambled egg.

Lettuce Wraps

• 1 tablespoon oil
• 4 chicken breasts
• 3 green onions
• 1/4 cup minced water chestnuts
• 1/4 cup sliced almonds
• 4-6 lettuce leaves
• Stir Fry Sauce:
• 1/4 cup water
• 1 teaspoon cornstarch
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 tablespoon oil
• 2 teaspoons sesame seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon chili oil
• 1/2 teaspoon minced ginger
• Sesame Ginger Dipping Sauce:
• 1/4 cup water
• 3/4 teaspoon cornstarch
• 1/3 cup sugar
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 1 teaspoon minced ginger
• 1 teaspoon oil
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon minced garlic
• 1 dash red pepper flakes
• 1 dash parsley
• Peanut Dipping Sauce:
• 1/2 cup peanut butter
• 1/3 cup water
• 2 tablespoons vinegar
• 1/2 teaspoon minced ginger
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup sugar
• 1/4 teaspoon minced garlic
• 1/2 teaspoon chili oil
• 1/2 teaspoon oil
• 1 tablespoon brown sugar

directions

Stirfry sauce: combine water and cornstarch and stir until cornstarch is dissolved.

Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.

Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat.

Heat while whisking until sauce becomes smooth.

Remove from heat when done.

Heat 1 Tbsp of oil in a large skillet over medium heat.

Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.

Keep the pan hot.

Put chicken back in the same pan over medium/high heat, and add water chestnuts.

Heat for 1 minute.

Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.

The sauce should be bubbly.

Add the sliced green onions and stir.

The chicken is done.

Spoon on to lettuce“cups”.

Serve with the dipping sauces on the side.

Gow Gees

These are so flavorful and crispy you won't be able to stop eating them. Well worth the effort!

Ingredients:

• 1 oz dried Chinese mushrooms (soak in boiling water for 30 minutes, drain and squeeze dry)
• 48 round wonton wrappers
• 2 ounces shrimp, chopped fine
• 4 ounces raw lean pork, chopped fine
• 3 green onion, chopped fine
• 2 tsp soy sauce
• 1/2 tsp fresh grated ginger
• 1 clove garlic, crushed
• 3 cups peanut oil for frying

Directions:

Sweet and Sour Sauce

1 cup water

1/2 cup white vinegar

1/2 cup sugar

1/4 cup tomato paste

4 tsp cornstarch

Combine in saucepan over medium high heat stirring constantly until boiling. Boil 1 minute and keep warm.

GowGees:

Combine all shrimp, pork and green onion. Mix well. Add the rest of the ingredients (except oil) and mix well. Add 1 tsp of the filling on each circle. Brush edges with water, fold and seal. Fry 8 or 10 at a time for 2-3 minutes. Drain on paper toweling. Serve with sweet and sour sauce.