pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers
Directions
Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make "honey" mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting -- too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in a rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.
Scallion Cakes
copied without permission from _Chinese Cooking_ by Yan Kit Martin
Ingredients
1 1/4 C all-purpose flour (approx. 5 cups)
3/4 pint boiling water
1 or 2 Tbs cold water
1 or 2 tsp sesame oil
1 1/2 tsp salt
4 oz margarine or butter
12 oz chopped scallions (about 35)
peanut or corn oil for frying
Directions
Sift flour into a large bowl. Pour in the boiling water gradually and
mix with a fork. Rub together with fingers while the flour is still
warm. Add the cold water and knead to form a firm, but not hard,
dough. Cover and let stand for 10 minutes.
Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place
dough on oiled surface. Knead a few times and divide into 6 pieces.
Roll out one piece into a 6 - 7 inch circle with the edges slightly
thinner than the middle. Sprinkle all over with a good 1/4 tsp of
salt and press in with your fingers. Generously spread with 1/2 oz
margarine all over, stopping just short of edges. Spread with about 5
Tbs of chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up
away from you (like a jellyroll), taking care not to let the scallions
fall out. The dough should now be in a cylindrical shape. Pinch the
ends closed and roll towards each other until the dough is
ball-shaped. Gently roll the ball out until it's about 6 inches
across. Don't worry if the surface of the cake bursts while you're
rolling (this *always* happens to me!). Repeat for each piece of
d
Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the
cakes over low heat, covered, for 4 or 5 minutes or until spotted
brown. Turn over and fry the other side likewise. Remove and drain
on a paper towel. Serve hot.
Szechuan Stir Fry
Source: Better Homes and Gardens
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Directions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.
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