Now, I am not going to say that I don’t love takeout but what I do not like is the price and the teensy portions. When you are feeding 2 teenagers, quantity is a must. So, through the years I have figured out ways to make great Chinese dishes at home. Honestly you can make about triple the amount of food for what it costs to have it delivered to your door. So, I am going to share 2 of my favorites. Thank you to my good pal, Mandy Heaston for sharing these recipes with me! They are going into my recipe bible!
Shrimp and Crab Rangoon
1 package wonton wrappers
1/2 cup cooked shrimp, chopped fine
1/2 cup crab sticks, chopped fine
2 containers cream cheese, softened
4 green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon sesame oil
3 cups canola oil
Mix together all of the ingredients except for the wonton wrappers. Warm the canola oil in a dutch oven till it reaches 350 degrees. Place a teaspoon of cream cheese mixture in the center of the wrapper. Dip your finger in water and brush around all of the edges. Connect the corners creating a triangle. Make sure and seal the edges. Place the prepared wontons in the hot oil and cook till golden brown. Drain on a baking sheet till slightly cool. Serve with duck sauce!
Sweet and Sour Chicken Saute
4 chicken breasts, cubed
2 tablespoon cornstarch
2 cups sliced mushrooms
1 yellow onion, sliced
1/2 cup garlic and ginger sweet sour sauce
1/4 cup red chili sauce
1 tablespoon minced garlic
1/4 cup canola oil
Place the chicken chunks in a ziploc bag. Toss the chicken with the cornstarch, making sure to coat the pieces on all sides. In a large saute pan, heat canola oil to medium high heat. Add the chicken an cook till chicken is crisp. Remove the chicken from the pan and then add in the onions, mushrooms and garlic along with the garlic ginger sauce and red chili sauce. Return the chicken to the pan and toss to coat in the sauce. Serve over warm white rice.