Honey Walnut Shrimp

Sorry about all the Asian meals but... that's my family :) This is a good one also. I can't remember what website I got it from but here is the recipe.

Ingredients:
1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:
1/2 cup sugar
1/2 cup water

Method:
Peel and deveined the shrimp/prawn.
Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add in the sugar.
Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Chinese Beef Broccoli

This is from the Pioneer Women Cooks Blog - of course it is going to be good.

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

SERVES 4 AS PART OF MULTICOURSE MEAL

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets1 tablespoon high-heat cooking oil1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Fried Rice

In honor of the Olympics!!

Fried Rice

Ingredients:

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder
2 cups White rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and saute until clear
Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste and Enjoy

(If I don't have all the veggies separately I use a frozen stir fry mix and chop it up real good when it is cooked.)

Asian Turkey Lettuce Wraps

I haven't tried this recipe but it sounded super yummy & easy.

2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)


1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.

Enjoy!