Steamed Garden Vegetable Medley

Steamed Garden Vegetable Medley

Ingredients:

2 cups broccoli florets
1 cup Frieda’s Baby Carrots or regular carrots
One pound package Chop Suey Vegetables
½ cup Frieda’s  Fresh Waterchestnuts, peeled and sliced, or canned sliced waterchestnuts, drained
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
1 teaspoon shredded lemon peel
½ teaspoon Vegetable Blend Herbs
½ teaspoon fresh ground black pepper in a Dutch oven

Steps

Steam broccoli and carrot pieces for 4 minutes; add chop suey vegetables and sliced waterchestnuts; cook 2 minutes more. Using potholder, remove steamer rack from pan; discard cooking liquid. In same pan melt the butter or margarine; add lemon juice, lemon peel, herbs, and ground black pepper. Add vegetables back to pan; toss well to coat with sauce. Serve at once.

Water Chestnut Fruit Salad

Water Chestnut Fruit Salad

Ingredients:

1 papaya, peeled, seeded, and cut in 1/2-inch chunks
1 Frieda’s Asian Pear (may substitute regular apple or pear)
2 cups fresh fruit (such as strawberries, peaches, pineapples, kiwifruit, honeydew, cantaloupe, or   mandarin oranges), chopped or sliced as needed
1 to 2  3-ounce packages Frieda’s Water Chestnuts, peeled and thinly sliced
1/2 cup shredded coconut
1/2 cup silvered almonds
1 8-ounce container pineapple, orange, or lemon yogurt

Steps:

In a large bowl, toss together the cut-up papaya, Asian pear or apple, desired fresh fruit, waterchestnuts, coconut, and almonds. Stir yogurt; spoon over salad. Toss gently to coat fruit. Chill several hours before serving. Makes a super side-dish salad or light dessert.

Basic Filled Eggrolls

Basic Filled Eggrolls

Ingredients

1 one-pound package Frieda’s Eggroll Wrappers
2 tablespoons water
Desired filling [see below]
Peanut oil or salad oil for deep frying

Chicken Filling: (Makes enough for 12-14 egg rolls)
1 teaspoon corn starch
1 teaspoon  soy sauce
1 whole chicken breast, skinned, boned, and chopped
Peanut oil or salad oil
2 green onions, chopped
1 pound vegetables, chopped finely (mushrooms, bean sprouts, carrots, fresh waterchestnuts)
1 tablespoon soy sauce

Tofu-Vegetable filling: (Makes enough for 9-10 eggrolls)
10 ounces tofu, drained
Peanut oil or salad oil
1 teaspoon finely grated fresh ginger
1/2 cup chopped green onion
1 1/2 cups finely chopped napa cabbage or regular cabbage
1/2 cup chopped mushrooms

Stir-Fried Shrimp Filling:  (Makes enough for 15 eggrolls)
1/2 pound raw shrimp, peeled, deveined, and chopped
1/2 teaspoon corn starch
2 teaspoons dry sherry
Peanut oil or salad oil
1/2 pound bean sprouts, chopped
2 shallots, peeled and finely chopped
1/2 cup chopped mushrooms
1 1/2 cups finely chopped celery
1 clove garlic, minced
1 teaspoon grated lemon peel (optional)
1 tablespoon flour

Steps

For Chicken Filling: Stir together corn starch and soy sauce. Toss with chicken. Heat 2 tablespoons oil in wok or skillet until hot. Stir-fry chicken mixture and green onion until chicken is no longer pink, about 3 minutes. Remove mixture from wok. Add more oil if necessary. Stir-fry vegetables about 2 minutes. Add remaining soy sauce and cooked chicken mixture. Toss to combine. Remove mixture to colander to drain and cool 15 minutes before using. See Filling Directions [below].

For Tofu-Vegetable Filling: Place square of tofu between layers of paper towel and allow to drain for 15 minutes before cutting into 1/2-inch cubes. Heat 1 tablespoon oil in wok or skillet until hot. Add ginger and chopped onion. Stir-fry 1 minute. Add chopped cabbage and stir-fry 2 minutes more. Add chopped mushrooms and tofu chunks. Stir-fry gen tly1 minute more. Remove mixture to colander to drain and cool 15 minutes before using. See Filling Directions [below].

For Stir-Fried Shrimp Filling: Toss together shrimp pieces, corn starch, and sherry. Heat 1 tablespoon oil  in wok or large skillet until hot. Add shrimp mixture and stir-fry until pink. Remove from wok. Add more oil if necessary. Add bean sprouts, shallots, and mushrooms, then stir-fry 1 minute. Remove from wok. Add a little more oil to wok. Stir-fry celery and garlic 2 minutes. Add shrimp and bean sprout mixture to wok. Toss to mix well. Transfer mixture to colander to drain and cool for 15 minutes before using. See Filling Directions [below].

Egg Roll Filling Directions: Open package of egg roll wrappers and place under a damp towel to keep them moist as you’re filling egg rolls. Place 1 egg roll wrapper with one corner facing you, then place 3 tablespoons filling in center. Brush water on edges of wrapper. Fold bottom corner over filling. Lift left and right corners and fold them toward center over filling, and seal by pressing them down. Roll egg roll up away from you, enclosing filling tightly. Press top corner onto egg roll to seal like an envelope. (Brush more water here if needed.) Repeat for each egg roll. When egg rolls are filled, wrap and freeze for use within 1 month or refrigerate if using within 24 hours. Thaw frozen egg rolls completely between paper towels before frying.

How to Fry Egg Rolls: Pour oil into wok or Dutch oven to a depth of 3 inches. Heat oil to 375 degrees. Fry egg rolls, 3 or 4 at a time, in hot oil until golden brown, turning once (about 3 minutes). Drain on paper toweling. Keep egg rolls warm in 250-degree oven until all are fried. Serve hot with soy sauce or bottled hot mustard sauce for dipping.

Source: Frieda’s Inc.

Chicken and Vegetable Won Tons

Chicken and Vegetable Won Tons

Ingredients:

Filling:
1 cup finely chopped, cooked chicken breast
1 cup finely chopped vegetables (mushrooms, bean sprouts, carrots, etc.)
1/2 cup Fresh Waterchestnuts, peeled and chopped or canned, drained, chopped waterchestnuts
1 tablespoon hoisin sauce or bottled teriyaki sauce
1 tablespoon dry sherry
2 teaspoons water
1/8 teaspoon crushed red pepper flakes

1 package Frieda’s Wonton Wrappers
Cooking oil for frying

Dipping Sauces: Bottled soy sauce, sweet ‘n’ sour sauce, or
teriyaki sauce

Steps:

In bowl, combine chopped chicken, vegetables, and waterchestnuts. Stir together hoisin sauce, sherry, water, and red pepper flakes. Drizzle over chicken mixture and toss until well combined.

To fill wontons, place a wonton wrapper with one corner facing you. Spoon about 1/2 teaspoon of filling mixture onto center. Moisten top edges of wrap with sealer. Fold wonton in half to form a triangle. Press edges together. Dab some water on bottom side of left corner and upper side of right corner. Fold left corner up toward you, and fold right corner  over left. Seal together with a drop of water. Repeat, with remaining wonton wrappers and filling.

Pour cooking oil into 2-quart saucepan to a depth of 3 inches. Heat oil to 375 degrees. Cook several wontons at a time in hot oil until deep golden brown, about 2 minutes. Remove with slotted spoon to thick paper toweling. Continue until all are fried. (Wontons will stay hot on a heat-proof platter in a 250-degree oven.)

Serve hot with desired dipping sauces.