Mom’s Wonton

1/2 lb.ground pork
3/4 lb. cooked shrimp,
shelled,
deveined, and coarsely
chopped
2 Tbsp. minced green
onions
1 Tbsp. minced fresh ginger
root
2 Tbsp. chopped water
chestnuts
1 tsp. cornstarch
1/4 tsp. garlic salt
1 pinch white sugar
1 Tbsp. dry sherry
1 tsp. chili oil
1 tablespoon soy sauce
1/4 tsp. sesame oil

1 (16 oz.) package wonton
skins
1 pinch garlic salt
1 egg white

In a large skillet, cook the ground pork over medium heat until no longer pink.

In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.

Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.

Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

Asian Chicken Salad

2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (optional) 1/4 cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried
rice noodles
1 head iceberg lettuce,
rinsed, dried, and
chopped
4 boneless chicken breast
halves, cooked and
shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted

Prepare dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions, and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container or pour dressing over the top of the salad, toss, and serve immediately.