No Wok Takeout (10 page)

Nonstick cooking spray

8 (6 1/2 inch) wonton wrappers

2 cups cooked chicken breasts, shredded

4 cups iceberg lettuce or 4 cups romaine lettuce, shredded

1/2 lb. bean sprouts

3 green onions, sliced

1/4 cup cilantro leaf, chopped

1/4 cup coarsely chopped salted peanuts

Dressing

1/4 cup plum sauce

2 tablespoons rice wine vinegar

2 teaspoons sesame oil

1/2 teaspoon dry mustard

Directions

First of all, use the oil for greasing the foil tart pans.

Chop the wrappers into circular shapes.

Fit each one into pans.

Then grease each of the wrapper.

Bake for SEVEN min at THREE SEVENTY FIVE (375) degrees Fahrenheit or till golden brown in color.

Take out and allow to cool.

Keep in airtight container.

Take the bean sprouts, lettuce, and mix with chicken, cilantro and onions in bowl.

Whisk the dressing items in bowl.

Take dressing and pour this over the salad and toss well.

After this, spoon a cup into every shell.

Use the peanuts as sprinkle.

Ingredients

1 (8 ounce) packages thin spaghetti

1/4 cup sesame oil, divided

2 large red bell peppers, cut into julienne strips

4 green onions, cut into 1 inch pieces

2 cloves garlic, minced

1 (10 ounce) bags fresh spinach, torn into bite-size pieces

2 cups cubed cooked chicken

1 (8 ounce) cans sliced water chestnuts, drained

1/4 cup soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons crushed red pepper flakes

1 -2 teaspoon minced fresh gingerroot

Directions

First of all, prepare the spaghetti as instructed on the package and drain and rinse and then drain once again.

Place the spaghetti in bowl and put aside.

Sauté and mix the red pepper strips, garlic and green onions for 120 seconds in two tbsp. of sesame oil in sauté pan.

Mix in spinach. Cook, covered, and over moderate temperature setting for THREE min or till spinach wilts.

Take the sauté pan away from heat and allow to cool.

Take the spinach mixture and spoon this over the spaghetti.

After this, add water chestnuts. Then add chicken.

Take two tbsp. of sesame oil, and mix with rest of items in bowl and blend well.

After this, pour over the pasta and toss well.

Ingredients

4 (4 -6 ounce) fish fillets

2 tablespoons mirin

1/4 teaspoon granulated sugar (to taste)

1/4 teaspoon salt

2 -3 drops sesame oil

1 green onion, finely chopped

1 tablespoon cilantro, chopped

1 large lemon, cut into wedges

Directions

First of all, rinse the fish fillet and dry them.

Take the rice wine, and whisk with sesame oil and salt and sugar in bowl.

Put the fish fillets on a dish.

Take the rice wine mixture and pour this over fish.

Use the chopped green onion as sprinkle.

Allow to steam, covered, the fish over high temperature setting till fish flakes easy, approximately ¼ hour.

Use the chopped cilantro along with lemon wedges as garnishes.

Ingredients

3 eggs, beaten

Salt and pepper

Five-spice powder, a good pinch (optional)

3 tablespoons sunflower oil

4 green onions, sliced

1 clove garlic, crushed

1 small green pepper, seeded and chopped

4 ounces fresh bean sprouts

3 cups cooked jasmine rice

3 tablespoons light soy sauce

1 tablespoon sesame oil

Directions

First of all, take eggs and season them and beat in 5 spice powder.

Pour in egg in a tbsp. of oil in skillet.

Cook the egg till become firm. And after this, tip out.

Cut into strips.

Sauté and mix the garlic, pepper, and bean sprouts in rest of oil for 120 seconds, mixing and tossing constantly.

Blend in cooked rice and heated completely, mix well.

After this, add in soy sauce.

Add in sesame oil.

Bring the egg back and blend in well.

Ingredients

2 boneless skinless chicken breasts, cut into strips

1 tablespoon olive oil

2 blocks thin egg noodles

1 tablespoon fresh ginger, grated

1 -2 garlic clove, minced

6 -10 spring onions, sliced into half inch pieces

3 tablespoons light soy sauce

200 ml chicken stock

1 pinch black pepper

Directions

Cook the noodles as instructed on the packet and then drain them.

Sauté the ginger and garlic in oil in pan, mixing for ½ min.

Add in chicken. And mix around pan.

Prepare the stock. Take soy sauce and add to stock. Blend well.

Look for the chicken whether cooked or not, prior to moving on.

After this, add in spring onions and mix for short period of time.

Blend in stock.

Add in noodles.

Blend all of the items.

Add in pinch of black pepper and toss well.

Ingredients

3 tablespoons soy sauce

1 tablespoon minced garlic

1 tablespoon minced fresh gingerroot or 1 teaspoon ground ginger

4 tablespoons oil, divided

1 lb. boneless sirloin steak, cut into thin strips

1 onion, cut into pieces

1 green pepper, cut into strips

1 red pepper, cut into strips

2 celery ribs, thinly sliced

1 cup water

5 teaspoons cornstarch

1 1/2 teaspoons curry powder

Directions

Take the soy sauce and mix with two tablespoon of oil, ginger and garlic.

After this, add the beef and toss well.

Allow to chill for ¼ hour.

Sauté and mix the beef in rest of oil in sauté pan over moderate temperature setting for 120 seconds.

Take out beef and put aside.

Sauté and mix the onion for 60 seconds.

Add in celery. Add in peppers. Sauté and mix for 120 seconds.

Bring the beef back to sauté pan.

Take the cornstarch and mix with curry and water till become smooth.

Add to sauté pan, heat to boiling, mixing continuously.

Boil for 60 seconds.

Ingredients