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[nverland]

Fried Wontons

2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying

Put pork in bowl and chop with a knife to allow for even mixture with
other ingredients. Squeeze chopped water chestnuts in a paper towel to
remove moisture and then add to pork. Add remaining ingredients except
for wanton skins and cooking oil and stir well until completely mixed.
Place about 1 tsp. of the mix in the center of a wanton skin and fold
the skin over to make a triangle. Pinch edges of wanton skin together
while moistening with just a little water on your fingers. The water
helps hold the wanton skin together. Heat oil to 350 degrees in a wok
or a deep fat fryer. Cook wantons only about 3 or 4 at a time to make
sure you do not lower the cooking temperature of the oil too much.
Maintaining the heat of the cooking oil will keep the wantons from
absorbing too much oil. Remove wantons with a slotted spoon or frying
strainer when they are golden brown. Drain on paper towels. You can
keep the cooked wantons warm in the oven while you cook the remaining
wantons. Serve with sweet and sour sauce, duck sauce, plum sauce
and/or hot Chinese mustard. You can substitute ground shrimp or turkey
for the pork or even use a combination of all three.




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Spicy Orange Beef

¼ cup vegetable oil
1 ½ pounds London broil
½ pound snow peas
1 8-oz. can sliced water chestnuts

Sauce:
¼ cup soy sauce
¼ rice wine
½ cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcestershire sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
¼ cup fresh orange juice
1 tsp. red pepper flakes

Combine sauce ingredients and mix well, then set aside. Cut London
broil into 1 inch pieces and trim away fat. Heat oil in a large
skillet or wok and brown beef. Remove beef and set aside. Stir-fry
snow peas for several minutes until crisp-tender. Add water chestnuts
and then sauce ingredients and beef and stir-fry until sauce thickens.
Serve hot with hot rice.