Spicy Green Beans with Pork

My mom personally requested this recipe out of the Family Fun magazine for October. I'll admit I've never tried it, but when I do, I'm going to opt for the less spicy route...

Ingredients:
1 lb pork tenderloin
3 T soy sauce
2 T rice wine
1/4 t. black pepper
1/4 c. chicken stock
1 T spicy bean sauce
1 T hoisin sauce
1 1/2 t. chili garlic sauce
1 1/2 t. sugar
1 t. sesame oil
2 t. cornstarch
1/4 c. vegetable oil
1 lb green beans (trimmed and snapped in half)
3 garlic cloves
1 pice fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 c. toated sesame seeds

Directions: Shave pork into thin strips. In small bowl, toss shaved pork with 2 T soy sauce, 1 T rice wine and the pepper. Marinate pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch and set aside.

Heat wok or frying pan over medium high heat and add oil. Stir fry the beans until they begin to brown and blister (10 mins). Remove beans using slotted spoon and pour off all but 2 T of the oil.

Return the pan to the heat and add pork, garlic and ginger. Stir fry mixture until pork is no longer pink, about three minutes. Add green onions and cook for 1 minute. Add reserved sauce and green beans. Mix well and cook until sauce begins to thicken, about one minute. Finally, sprinkle sesame seeds on before serving. Makes about five cups.

Courtesy of Family Fun Magazine.

Barb's Chicken Won Ton Salad

My piano teacher growing up has the best recipe for this chicken won ton salad. We've made it twice in the last two weeks and I'm thrilled to have leftover for lunch today! (just not looking forward to soggy won-tons....) When I made it for dinner last week Phil told me that it was the best salad he'd ever eaten. He even helped himself to seconds (that's saying a lot for someone who didn't eat salad before we were married...) So, thank you Barb C for this fantastic recipe!)

Won Ton Chicken Salad
2 c. cooked chicken (small chunks)
2 heads romaine lettuce
1/4 c. sesame seeds, toasted
3 green onions, snipped
2 stalks celery, cut THIN, on the diagonal
cherry tomatoes (optional)
won ton wrappers, slice with pizza slicer into strips and deep fry to desired crispness

dressing:
1/4 c. oil
4 t. rice vinegar
3 T. sugar
1 t. salt
1 t. seasoning salt

ENJOY! (I know you will)

Egg Rolls--From a Chinese Person

4 teaspoons vegetable oil
3 eggs, beaten
1 bag of slaw (shredded carrots and cabbage)
1 cup chopped mushrooms (optional)
1 pound ground pork
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add mushroom, pork, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F

5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Courtesy of Allrecipes