Saturday, July 7, 2007

Chinese Flair & Farewell

For the past week, we've had some special houseguests visiting from San Diego. Today was their last day with us and to send them off with full bellies, I made a special lunch of their favorites.

Crab Rangoon

Here's my recipe for crab rangoon:

1 brick cream cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 bunch green onions sliced
1 1/2 cups imitation crab meat, chopped
pinch of kosher salt
1 tablespoon white sugar
1 pkg wonton wrapper squares
1 egg, for egg wash

Combine all the ingredients except wrappers and egg.
Cover and let it chill overnight to allow flavors to meld.
When ready to prepare, add a small dollop of crabmeat mixture in the middle of the wonton.
Rub 2 edges of the wonton with egg wash.
Seal wonton by folding up to form a triangle.
Squeeze any air pockets out.
Heat oil and fry up until golden brown.

Mongolian Beef
Here's my recipe for Mongolian Beef:

2 bunches green onion or scallions, cut in 1 inch pieces
1 lb lean beef, sliced thin
salt & pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
1 onion, diced
3-4 cloves garlic, minced
1/4 cup oyster sauce
1/4 cup soy sauce

Season sliced beef with salt, pepper, garlic powder and onion powder.
Sprinkle cornstarch over beef and toss to coat. Set aside.
In hot pan saute garlic and onion in cooking oil until softened.
Add meat and brown.
Add oyster sauce and soy sauce; stir to coat.
Just before serving, add green onions and toss.

I served this over steamed jasmine rice.


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