Chinese Date!!

Okay, so these recipes are all really big. Russ and I had a ton of leftovers. So please think ahead before trying any of these, you will want to shrink them by quite a bit. I could do it for you but in all honesty, I have no desire to :). REALLY good though.

Crag Rangoon

Ingredients:

• 12 ounces of cream cheese (at room temperature)
• 50 wan ton wrappers
• 1 cup imitation crab meat (or canned)
• 2 green onions (minced)
• ¼ teaspoon garlic powder
• ½ teaspoon soy sauce
• 1 egg (beaten)
• oil (for frying)

Directions:

1. In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
2. In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
3. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
4. Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

Sesame Chicken

Ingredients:

• 2 large boneless skinless chicken breasts
• 2 tablespoons raw sesame seeds
• 2 green onions (sliced)

Marinade-

• 1 teaspoon chicken base
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• ground white pepper (to taste)
• ¼ teaspoon sugar
• 1 tablespoon white grape juice

Batter-

• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 egg (beaten)
• ½ cup water (or as much as needed to make batter smooth)
• 3 tablespoons cornstarch
• salt (to taste)
• 1 tablespoon vegetable oil

Sauce-

• 3 tablespoons honey
• 2 tablespoons sugar
• Salt (to taste)
• 2 tablespoons ketchup
• 1 tablespoon white distilled vinegar
• a sprinkle of ground black pepper

 Directions:

1. Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
2. Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3. Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
4. In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
5. In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Fried Rice

Ingredients:

• 5 cups cooked leftover white rice (that’s at least 1 day old)
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 2 eggs (beaten)
• 1 cup frozen peas and carrots (thawed)
• ½ tablespoon tumeric
• Soy sauce (to serve)
• 2 tablespoons oil (for frying)

Directions:

1. Add a little bit of oil or cooking spray to a heated frying pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
2. Heat a frying pan and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
3. Serve with soy sauce.

Honey Walnut Shrimp

Ingredients:

• 1lb large shrimp (peeled and deveined, with tails removed)
• 1 cup water
• 2/3 cup white sugar
• ½ cup walnuts
• 4 egg whites
• 2/3 cup cornstarch
• ¼ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup oil (for frying) 

Directions:

1. In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
2. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
3. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

To find these and many more DELICIOUS recipes just go here.