Ginger Pork Potstickers

I've made these twice. I think the sauce is my favorite part.

Ginger Pork Potstickers
Adapted from this blog

Ingredients:

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce 

For Sauce: 

• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Directions:

1. In a large pan, sautee garlic and scallions for a few minutes, but not too long. You don't want the garlic to turn bitter. Add pork, ginger, and soy sauce. Cook until meat is done.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Using the same pan as you cooked the pork mixture, place the potstickers in the oil (add some olive oil if needed) and cook for about two minutes on each side, until a little crispy. You'll need to do a few batches. 
4. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside potstckers for dipping.

Sweet and Sour Chicken (restaurant style)

This really tasted as good as what I get at an Asian food restaurant. Yum.

Sweet and Sour Chicken
Adapted from this blog

Ingredients:
For the Chicken:

• 8 chicken breast
• 2 cup cornstarch
• 4 eggs, beaten
• 2/3 cup canola oil
• salt and pepper to taste

For the Sauce:

• 1.5 cups sugar
• 8 Tablespoons ketchup
• 1 cup white distilled vinegar
• 2 Tablespoon soy sauce
• 2 Teaspoon garlic salt

Directions:

1. Clean the Chicken from fat and dice to medium sized cubes.
2. Sprinkle the chicken with some salt and pepper, coat evenly with the cornstarch and dip into the eggs.
3. Add oil to a pan and heat it up, add the chicken and roast it evenly until it starting to brown.
4. Transfer to a baking pan.
5. For the sauce, mix all the ingredients and blend it well.
6. Spread it on the chicken.
7. Heat oven to 350F for and bake for 30 minutes  – Make sure to mix and turn the chicken couple of times during the baking to insure even cooking.

Sesame Noodles

Whaaaaat?!?! A new post?! I know. My life has been bouncing around this country in single parent fashion for about a year. Now I am settled, husband is home for a while, and I have normalcy. That does not mean I haven't been cooking REALLY GREAT FOOD! Get ready to be buried in delicious recipes.

This particular recipe was super fast, delicious (I ate a serving or two before it actually made it to the table. I couldn't stop!), and it tastes like you're in a good chinese restaurant. We ate it with some grilled teriyaki chicken. Justin grilled it in a foot of snow.

Sesame Noodles

adapted from this blog

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• ¼ cups Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ teaspoons Hot Chili Oil
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss.

Notes: I used Sriracha for the hot chili sauce, I chopped instead of minced the garlic, and I wish I'd have minced it. I also did not find Thin Noodles, or "soup noodles" so I just used linguine and it did great.