Toasted Sesame Asian Dressing

Toasted Sesame Asian Dressing:

  1/3 cup canola or vegetable oil

  2 tsp sesame oil

  1/3 cup Dark Soy Sauce

  1/3 cup Rice Vinegar

  1/3 cup water

  1/4 tsp onion powder

  1 TBSP lemon juice

  1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]

  1/2 tsp ginger powder

  1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]

  1 TBSP cornstarch 

  2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.

Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.

 Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.

 I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.

Whisk well [quickly for about 15 seconds] to thoroughly combine.

 Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)

 Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Covered tightly, it keeps well in fridge for up to 2 months.

Asian Chicken Salad With Toasted Sesame Dressing

Salad:
1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]
4 green onions, sliced thin
1 pkg chow mein noodles
1/2 cup sliced blanched almonds
  3 TBSP sunflower seeds
1 rib celery, sliced thin or diced
1 large carrot finely julienned, or grated
2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]

Toasted Sesame Ginger Dressing:

1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
  2 or 3 TB water
  not quite 1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]
1/4 tsp ginger powder
3 TBSP honey [or you can also use peach or *orange marmalade*]
1 TBSP cornstarch [*optional* thickening agent]
2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**

Prepare the dressing in a blender if using fresh diced ingredients.
 I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
  If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.
Top with sliced chicken, almond slivers, and chow mein noodles.
Add the dressing to taste and serve.

Yields 6 to 8 servings.
Keeps in the refrigerator for a few days up to a week.

**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**

Chinese Lion's Head Meatball Soup

Servings: 4-6

INGREDIENTS:
Meatballs:
1 pound ground pork or ground turkey
1 egg
1/2 cup bread crumbs [or Panko]
1 TBSP sesame oil
1 tablespoon minced fresh ginger root [1 tsp ground ginger powder]
2 green onions, chopped

1 tsp garlic powder
1 TBSP low sodium soy sauce

1/8 tsp black pepper

Soup:
1 head napa cabbage, cored and cut into chunks
5 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 clove garlic, crushed
1 green onion, chopped
Optional add-ins I highly recommend: 2 sliced or grated carrots, and 1.5 cups broccoli florets

DIRECTIONS:
1.
Mix the ground pork, egg, bread crumbs, 2 teaspoons of sesame oil, ginger, 1 TB soy sauce, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2.
Put chicken broth and soy sauce in large pot, bring to a boil, then lower the heat to medium.
3.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes.
4. Add bok choy or cabbage, additional 1 or 2 thinly sliced green onions, crushed garlic, [carrots and broccoli] and a bit more soy sauce — DON'T SKIP THE SESAME OIL, this is key to the flavor. Simmer for 10 more minutes.

The meat filling and broth would also be good for wonton soup!

**Serve over rice, or with noodles** [or not, up to you!]

Asian Meatballs with Bok Choy

serves 6-8

*This makes a gumbo type stew.*

My sister in law, Cele, introduced my husband and I to this dish recently, and IT. IS. AWESOME!

For Stir fry:

1 bunch bok choy, well rinsed and patted dry, then sliced in 1 inch pieces

2 carrots medium size, cut thin on the diagonal

1/2 head of savoy cabbage, sliced into strips

2 cloves garlic, mashed 

1 tsp fresh minced, or 1/2 tsp ground— ginger 

1/4 cup soy sauce

1 medium onion, diced or sliced thin

celery 2 stalks, cut on the diagonal

 Broccoli—1 fresh crown, or 2 cups frozen florets

green onions and sesame seeds for garnish

optional veggies: mushrooms, water chestnut, bamboo shoots, green beans...the possibilities are endless. 

for the sauce: 

1.5 cups chicken stock [or 1.5 cups water and 1.5 tsp chicken bouillon granules]

2 TB corn starch

1/4 cup Soy sauce

1 tsp rice wine vinegar 

1 tsp dry sherry [or any dry wine will work fine]

1TBSP toasted Sesame oil 

1 tsp white sugar

1/2 tsp powdered ginger 

1 tsp garlic powder

*optional*: 2 tsp sirachi or asian chili sauce [or 1/4-1/2 tsp red pepper flakes]

mix all ingredients well with a whisk-- adding the corn starch last while whisking. 

for the meatballs: 

in large mixing bowl mix: 

1 pound ground turkey, or grass fed beef, or pork

1/2 cup regular fine bread crumbs

1 egg

1 TB soy sauce

1/4 cup finely chopped green onions

2 cloves garlic, minced [1 tsp powdered]

1/2 tsp ground black pepper

1/2 tsp ground ginger

1 TBSP. sesame oil

**I also add 1 cup —finely chopped— cole slaw— or just cabbage)

mix well and form into meatballs about 1.5-2" in diameter 

**Cooking the meatballs:

1. in a hurry?—Heat 2 tablespoons vegetable oil over high heat in a wok or large skillet. Add meatballs and cook, turning, until lightly browned and just cooked through, about 8 minutes. Remove with a slotted spoon or spatula and set aside.

~ OR~

2. have a few more minutes? BAKE them: line large baking pan with parchment paper [or aluminum foil sprayed with cooking spray]

Bake at 400 degree-- for 20-25 minutes.

(These will also go into the pot with the sauce and veggies to simmer, so any residual cooking can be completed then) 

Now onto more veggies!

In a large deep dish skillet or wok, heat 2 TB. of veg oil. add add onions. Season with pinches of salt, pepper and sugar. Cook until just barely translucent. Add garlic, carrots, broccoli, and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes [ until bright green]. 

Add the sauce and meatballs and simmer for about 5 minutes on low heat. 

* OPTIONS! OPTIONS!* Serve over quinoa, jasmine rice, brown rice, or egg noodles [cooked according to package directions] 

Garnish with chopped green onion and sesame seeds 

Chicken Fried Rice

Chicken Fried Rice

Serves  4 or 5

Ingredients

• 3 cups cooked rice
• 1.5 TB sesame oil
• 1 large onion, chopped, or 1 cup worth of diced green onion
• 3 cloves garlic, chopped/smashed
• 1.5-2 cups chopped chicken breast, seasoned with garlic powder, salt, and black pepper
• 2 carrots - peeled and diced [1 cup]
• 1 cup green peas [* or for carrots and peas, use 2 cups of frozen mix from bag*]
• 3 eggs, beaten( scrambled in 1 TBSP BUTTER, set aside)
• 1/3-1/2 cup soy sauce
•  1/2 tsp onion powder
•  1/2 tsp garlic powder
• Black pepper to taste
• 3 tablespoons chopped green onion
• 1/2 cup oil of choice(I use coconut and olive oil

Directions

1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, add in chicken. Fry until chicken is no longer pink.
2. Lower heat to medium and stir in all veggies, green onion and spices. Fry until crisp-tender. Scootch everything to one side of pan and scramble eggs in the cleared space. Stir scrambled eggs into veggie mixture and add green onions.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

**OR**Cook the rice & let it cool [I cooked mine in water with a little chicken bouillon added for boost of flavor]. Then cook the onion & garlic in the oil. I added only chicken, carrot, & peas. Then mix the soy sauce in w/ the veggies. Stir the mix into cooled rice. Then cook 3 eggs in the same pan & chop them up to bite size pieces & mixed them in. Lastly, add in green onions. 

*NEW* Beef Pot Stickers

**My suggestion:
Forget trying to steam these suckers. Just go ahead and fry them and save yourself the considerable frustration of having them fall apart on you every time. The three ways I have tried to steam them have all ended in disaster. Which is ENTIRELY frustrating considering the time they take to put together. If I wanted a casserole, I would have just saved the effort. 

Make them into Baked Egg Rolls. The filling is GREAT!


These were Delicious and will definitely go into my repeat file. 
Adapted from http://theredspoonblog.com

Makes about 18-24

• 1/2 pound ground beef, or turkey, or Pork
• 2 tablespoon minced green onions [ 2 whole onions including white end]
• 1 cup shredded chinese [Napa] cabbage [or coleslaw blend]
• 1/4 tsp garlic powder
• 2 teaspoons soy sauce
• 2 teaspoons dry white wine, [or rice vinegar, or I used a white Merlot]
• 1 teaspoons minced peeled ginger [1/2 tsp ginger powder]
• 1 teaspoon sesame oil

Pot sticker or Wonton wrappers

1 tablespoon vegetable oil

-----------------------------

• In a bowl, combine first 8 ingredients.

• Place a heaping teaspoon of mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.

• Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. 

• Transfer to a plate with a slotted spoon. In a large nonstick skillet, heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. 

• Serve with Soy-ginger sauce, **or if your tastes run a bit sweeter—Mongolian Sauce.

Soy Ginger Sauce

In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tsp ground ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.

** Only glitch I had was with my wrappers. They say WONTON wrappers and that they are suitable for ravioli, etc, but they totally fell apart with both recipes I used them with. I had to, instead, cook the filling all together and then put about a tsp of filling in the center of the wrapper squares and fold them into triangles then pan fry them in a couple TB oil for about 2 minutes on each side on about med-hi [#7 on my dial] totally skipping the whole boil step.

The dumplings/pot stickers I've ever had in a restaurant were steamed and the wrappers felt like fat cooked pasta, but the kind I was using just went soggy and the seams all fell apart dumping out all the filling.

—However, as eggrolls they were PERFECT.

one more try at steaming:

**steamer directions I need to try next time since my previous attempts at steaming were utter disasters

Cut a piece of parchment slightly smaller than diameter of steamer basket and place in basket.  Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray.  Place batches of dumplings on parchment liner, making sure they are not touching.  Set steamer over simmering water and cook, covered until no longer pink, 8 to 10 minutes.

P.F. Chang's Mongolian Sauce

P.F. Chang's Mongolian Sauce
 Anytime  I go to P.F. Chang's I always get a side of their Mongolian sauce no matter what dish I order. It's amazing and, honestly, enhances any and all of the dishes I have ever paired it with there.
It's awesome on its own with stir fry beef and veggies too!

2 tsp Extra light olive oil [I don't always add this]

½ tsp ginger powder

1 TBSP minced garlic  [4 cloves]

½ cup soy sauce 

1 cup beef broth [or water]

1/4 cup dark brown sugar [or white sugar with a little dollop of half tsp. molasses]

2 large green onions 

Make the sauce by heating 2 tsp of oil in a small saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 4 to 5 minutes or until the sauce thickens. Remove it from the heat. 

Baked Asian Pot Stickers [a.k.a. Dumplings]

**Make sure you have PLENTY of time to make these puppies [allow at least an hour before they even START to cook!]— they aren't for a night when you are pressed for time that's for certain!**

*Makes about 40 Dumplings*
2 cups [half head] napa cabbage, sliced finely

1 lb browned ground meat: chicken, turkey, pork or beef [ I went with half turkey/ half beef] 

3 green onions, diced

1 clove of garlic, minced

1 cup shredded carrot

1 TB soy sauce
1/2 tsp salt

1 tsp sesame oil

Pot sticker [wonton] wraps

Vegetable  or canola oil (for cooking)

• Cook meat, drain grease and add: cabbage, green onions, garlic, carrots, soy sauce, sesame oil. Stir until thoroughly combined and cook on Medium for about 5-8 minutes [until cabbage and carrot is soft and wilty], stirring occasionally.
• Spread out the pot sticker wraps and scoop a heaping teaspoon of filling onto the center of each wrap. 
• Wet the entire outer edge of each pot sticker wrap with finger tips
• To fold the pot sticker: Bring corners up together and press seams together.
• Really make sure they are sealed, so the filling doesn't fall out.

**I've tried recipes that pan fry the steam and one that suggested boiling. Both met with less than stellar results. I liked the baking or steaming with an asian bamboo steaming basket methods best. 
*Next time I will mist dumplings with a spray bottle before baking to give them more of the traditional soft texture.

1.  Line baking pan with foil and spray with non-stick cooking spray [or use parchment paper.] Bake the pot stickers at 425 degrees for 8 minutes. Come out perfectly crispy outside with the piping hot filling juicy on the inside. * I fit about 20 pot stickers on a baking sheet*

**P.F. Chang's Mongolian Dipping Sauce**

1 tsp Extra light olive oil

½ tspn ginger powder

1 TB minced garlic 

½ cup soy sauce 

½ cup water 

1/4 cup dark brown sugar

2 large green onions 

Make the sauce by heating everything together to a boil, then reduce to simmer for 3-5 minutes. Remove from the heat. 

Bamboo Steamer directions: 

Lay a single layer of lettuce leaves along the bottom, leaving a bit of space in between, set dumplings on  lettuce. Perfect! Steam for about 12-15 minutes.

Egg Fried Rice

Egg Fried Rice Ingredients:

2 cups cooked white rice 4 scallions, diced small 2 cloves garlic, crushed 1/2 cup chopped baby carrots [I used a frozen peas/Carrots Combo, thawed] 1/2 cup frozen green peas 2 tablespoons vegetable oil 2 eggs, scrambled 1 1/2 TB soy sauce

Directions:

1. Cook rice, as directed [ I used Minute Rice] 
2. Thaw peas and carrots, set aside.
3. Softly scramble eggs in medium skillet or wok. Set aside in small dish.
4. Add oil to pan, then stir in scallions, garlic, carrots and peas, soy sauce; cook about 2 minutes.
5. Add in scrambled egg, combine thoroughly.
6. Stir in cooked rice. Combine well. Serve.
7. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 
                                                                                                            
                                                      *Alternately you could add stir fried meat of your choice to this dish and have a whole meal.*

Crispy Baked Egg Rolls!!

Something new for dinner tonight! Yea, I LOVE egg rolls and can't wait to try these they look amazing!

Baked Egg Rolls

•     1/2 pound ground turkey or beef
•     1/2 teaspoon ground ginger
•     2 TB soy sauce
•     1/2 teaspoon garlic powder
•     2 green onions
•     2 tablespoons all-purpose flour
•     2 or 3 cups shredded cabbage [you REALLY want to try and use the pre-shredded coleslaw mix here and if so, omit the carrot listed below. I chopped my own and they rook longer to cook and were harder to fold up in the wrappers]
•     1 shredded carrot
•     1 celery stalk, sliced thin
•     8 (7 inch square) egg roll wrappers
•     1 TB canola oil

Preparation:
Preheat oven to 425°. Line baking sheet with foil and spray with non-stick cooking spray.
Combine celery, carrots and cabbage in medium microwave safe bowl. Cover with wet paper towels and heat/steam for 5 minutes.
Add canola oil to large skillet heat to medium-high. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 2 tablespoons soy sauce, flour and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond).  Spoon 3 tablespoons filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with edge of tightly folded wet paper towel [ I just licked mine, but hey, I'm family!] ; then roll up wrapper like a burrito.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet lined with foil and lightly [or generously, like I did] coat with cooking spray. Bake at 425° for 18 minutes or until golden brown.

Skillet Sweet and Sour Pork

• 1 pound pork loin, cut into 1 inch cubes
• 1 medium green bell pepper, cut into 1 inch pieces, 
• *optional*1 medium tomato, diced
• 1 medium onion, cut into wedges
• 1 large or 2 small carrots sliced thin on the diagonal
• 2 cloves garlic, minced
• 2 TB soy sauce
• ** optional** 1/3 cup Orange marmalade [yummy!]
• 3/4 cup pineapple juice
• 2 TB white sugar
• 2 TBSP apple cider vinegar
• 1 or 2 TB ketchup
• 1 (8 ounce) can pineapple chunks, [use this juice for the 3/4 cup mentioned above- add water to equal 3/4 cup if not enough juice]
• 2 tablespoons cornstarch

*Optional** Serve over bed of rice.

Directions

**I don’t fry the pork.**

1. Once chopped and diced, put all together [*save cornstarch until last 2 or 3 minutes of cook time*] in large skillet and sauté, simmer together for about 15-20 minutes until pork is done and veggies are tender.

I find any leftover Holiday Spice Pork works WONDERFULLY with this dish!

Asian Chicken or Turkey Lettuce Wraps

You can never have too many recipes for this particular goodness, but I must admit, this is my FAVORITE recipe for these to date!

Prep Time 15 Minutes

Cook Time 25 Minutes
Servings 4-6

~Ingredients

1 pound ground turkey

1 tablespoon cooking oil

1 small onion, chopped

1/4 cup hoisin sauce

1/2 garlic powder

1/4 cup soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoons dried ginger powder

1 (8 ounce) can water chestnuts, drained, chopped—**I substitute chopped walnuts here**

2 cups coleslaw mix

1 small carrot, grated

1/2 cup chopped green onions

1 TBSP toasted sesame oil

1/4-1/2 tsp black pepper to taste 

OPTIONAL **toasted almond slivers add a great crunch**

8-16 leaves of Lettuce [any kind you like], Washed And Dried

~Instructions:

I cooked everything but the green onions at one time in large pan over medium high heat. Stir frequently, cover, reduce to medium low and let simmer 15 minutes, then add green onions , let heat through about 2 minutes.
Spoon chicken mixture into individual lettuce leaves.

**Add some crunchy Chow Mein noodles, peanuts or toasted almond slivers to each roll up, for a bit of crunch--SOOOOO Delicious!!

Beef Asian Lettuce Wraps

What?! You say. You've already posted this recipe!!

No, No I haven't. I posted the chicken ones. I stated you *could* make it with beef, but I'd personally never tried it. Well, now I have. And I did some shimmying and shaking of the recipe to compensate for the beef vs. chicken difference.

So , now. again I say:

BEEF Asian Lettuce Wraps:

I browned and drained 1 lb ground beef, then added the sauce and veggies and simmered together about 20 minutes.

While browning meat, chop up all your veggies.

~Sauce~

2.5 tablespoons sesame oil

1 TB water

1/4 cup soy sauce

3 tablespoons brown sugar

1 teaspoon rice wine vinegar

3 green onions bunches, or  about 1/2 cup chopped onion

4 cloves garlic, minced fine, or smashed to bits the way I do it.

~Veggies~

1 8oz can sliced water chestnuts, minced to the size of corn kernels-ish ( I like to use chopped walnuts instead)

**I also added 1 stalk celery, cut small and thin like double thick toothpick size

1 small grated carrot [ about 1 cup]

and  1/2 can bean sprouts to fill these out.

Verrry nice. And a sneaky way to add a couple serving of veggies you really don't even taste. But you feel better just knowing they are there. At least I do. Don't you? No really, don't you? You should. At least I think you should. So there. But I digress...

Again, I searched online to see if I could find an actually appetizing picture of these. No. None exists. So, though this looks not too terribly mouthwatering, they are very, very, good. And fast. Did I mention fast? Because I got these puppies done, start to finish, even starting with frozen ground beef I forgot to take out before hand- in 30 minutes. Beat that!

Asian Chicken Lettuce Wraps

Finally I found it!!! Finally! FINALLY!
After 3 tries with different recipes in my desperate search to find a delectable Asian Lettuce wrap to rival P.F. Chang's tasty offerings, the first try being A-W-F-U-L, the second being " Meh, ok. I guess I can keep it down." THIS latest one, my friend, was GOOD!!
This one is worthy of SHARING even. That should speak volumes in and of itself.


So, "gimme, gimme!," you say? Ok! I will! But first, again with my disclaimer. It's my photo and I'm still trying to learn to make things actually look half as good as they are. This picture does no such thing. But rest assured, I would not lead you astray! You can trust me when I say, " Mmm...mmmm... incredibly GOOD!"

Awesome Asian Chicken Lettuce Wraps:
serves 3 or 4 adults as dinner, more as appetizer

• 2 cups Chicken- minced -- [I save time by using chicken that is already cooked so I can just mince it up nice and small]
• 2 teaspoons coconut Oil [ or any kind you prefer]
• 1/2 cup matchstick carrots 
• 1 small onion, diced
• 2 teaspoons Sesame Oil
• 1/4 cup hoisin sauce
• 2 TBSP soy sauce
• 1 TBSP minced garlic
• 1 tablespoon rice wine vinegar
• 1/2 tsp ginger powder
• red pepper flakes
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• **optional** 1 TBSP sunflower butter or peanut butter

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and stir-fry until cooked through, then lower heat to med-hi and add rest of stir fry sauce, carrots, garlic, onions, water chestnuts. Stir-fry everything about four minutes and remove to a serving dish.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps.