Beef Stroganoff

Ingredients:

• 1 lb beef tenderloin, cut into thin, bite-sized pieces (I used thinly sliced sirloin tip).
• 2 tbsps butter
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup minced onion
• 1 can beef consomme
• 2 tbsps catsup
• 1 minced garlic clove
• 1 tsp salt
• 3 tbsps flour
• 1 cup sour cream

Directions:

Melt butter in pan. Add mushrooms and onion. Cook until tender (about 5 minutes). Remove mushrooms and onion.

Add beef and brown.

Reserve 1/3 cup consomme. Add to pan remaining consomme together with ketchup, galic and salt. Stir. Cover and simmer 15 minutes.

Add remaining consomme and flour. Stir.

Add onion and mushrooms. Heat to bubbling, stirring constantly for one minute. Reduce heat to low.

Stir in sour cream. Keep on low so sour cream does not bubble.


Source: cannot locate the original site

Macaroni Salad

Ingredients:

• 8 oz macaroni, cooked, rinsed and drained
• 8 oz cooked ham, cut in strips
• 8 oz cubed American cheese (Velveeta)
• 1 can (12 - 14 oz) pineapple tidbits
• 1/2 cup chopped sweet pickle
• 1 cup thinly sliced celery
• 1/3 cup diced pimento
• 1/2 cup salad dressing or mayonnaise
• 1 tsp salt
• curry power to taste, optional

Preparation:
Mix all ingredients to combine; chill thoroughly and store in refrigerator. Serves 5 to 8.


Source: About.com

Chicken Inasal

Chicken Barbecue (Chicken Inasal)

Ingredients

• Chicken breast, wings, legs, etc.

Marinade:

• Pinch of Salt
• Pinch of Pepper
• 1 clove garlic
• 1 pint soy sauce
• 3 tbsps cane vinegar

Barbecue Sauce:

• 1 cup of catsup
• 1/2 cup margarine
• sugar (until sweeten)
• a few drops of lemon extract
• 1 cup soy sauce
• 1 to 2 tbsps cane vinegar
• 2 cups cooking oil

Procedure:

Marinate the chicken with all the ingredients for your marinade. Let sit for at least 3 hours. a

For the barbecue sauce, mix all the ingredients together in a pan and heat it until the catsup and the margarine have mixed thoroughly. Make sure to taste the sauce and not to put too much of the lemon extract, just a few drops will do. If the sauce does not taste sweet enough then add a bit more sugar. If it taste a bit sweet and a little bit sour already then it is ready.

On the grill, lay out all the chicken. Use the barbecue sauce on the chicken to cover the outer layer. Do this over and over again until it is cooked. The sauce can be stored in the freezer and reused for 4 days.


Source: Foodclassics.com/re1541/recipes.php

Pulled Pork Sandwich

Ingredients:

• 1 1/2 cups (375 ml) barbecue sauce
• 1 1/4 cups (300 ml) lager beer or chicken broth
• 1/4 cup (60 ml) packed brown sugar
• 1/4 cup (60 ml) apple cider vinegar
• 2 tsp (10 ml) sweet paprika
• 2 tsp (10 ml) chili powder
• 2 tsp (10 ml) ground cumin
• 1 tsp (5 ml) salt
• 3 lbs (1.5 kg) boneless pork shoulder roast
• 2 tbsp (30 ml) olive oil
• 8 hamburger buns or large crusty rolls, split and warmed

Directions:

Place barbecue sauce, beer, sugar and vinegar in your slow cooker and whisk to combine. On a wide plate, mix together the paprika, chili powder, cumin and salt. Set the pork on the plate and roll to coat evenly with the spice mix.

Place oil in a large skillet set over medium-high heat. Add pork and sear on all sides. Set pork in slow cooker, turning it to coat with sauce. Cover and cook on low setting for 8 hours, or until very tender. Remove pork from sauce and set it in a bowl. Skim off any fat from surface of sauce, then cover and keep sauce warm in the slow cooker.

When pork is cool enough to handle, shred it with 2 forks, getting rid of any obviously fatty bits. Add meat to sauce, cover and heat through for 10 minutes. Pile pork into buns and serve.

Makes 8 sandwiches

Source: Vancouver.24hrs.ca

Crispy Oven Fried Chicken Wings

Ingredients:

• 1/3 cup flour
• 2 tsps garlic salt
• 1 tsp pepper
• 1/4 - 1/2 tsp cayenne pepper
• 3 tbsps butter (or olive oil or coconut oil)
• 3 lbs chicken wings 

Directions:

Preheat oven to 425 degrees.
Cut wings at joint and dry them well.
Combine flour, garlic salt, pepper, and cayenne pepper in a plastic bag. Shake to mix everything.
Add chicken wings.
Line a large baking sheet with oil and grease sheet with butter or oil.
Add wings to pan.
Bake for 30 mins and turn wings over for 15 mins or until crispy.


Source: Grouprecipes.com

Kiam Pung (Chinese Paella)

Ingredients:

• 1 kg pork belly cut to cubes
• 1 kg chicken cut to cubes
• 10 pcs shitake mushrooms, dried (wash and soak in water, remove stems and cut into half)
• 1/4 cup sugar (to caramelize)
• 2 tbsps large dried shrimps (hebi) soaked in warm water
• 1/4 cup or so shallots 
• garlic
• 1/4 cup soy sauce
• Japanese rice -soaked at least for 3 hours
• Mustard leaves
• Chinese sausages

Directions:

Heat oil in a pan. Caramelize 1/4 cup sugar. Stir until sugar turns into caramel color and becomes dark and bubbling. Turn heat to low.

Add garlic, pork liempo, chicken and shitake mushrooms.

Pour in soy sauce. Add water until the level is a few inches above the pork and chicken. Cook over high heat till boiling. Cook for about an hour.

Remove from pan and remove the pork, chicken and mushrooms in another bowl. Separate sauce.

In a big wok, heat 1/2 cup oil. Saute the shallots till golden brown, followed by the hebe.

Add the Japanese rice and fry for a while. Pour in the sauce left from Step 4, with a proportion of 1:2 /1 cup of rice to 2 cups of liquid water and caramelized sauce. Mix well. Remove and to let cool.

Add in mustard. Cook till the rice is done.

Source: Pinoyfoodblog.com

Marinated Baked Pork Chops

Ingredients:

• 6 pork chops, trimmed
• 1 tbsp soy sauce
• 2 tbsps vegetable oil
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 2 tbsps brown sugar
• 2 tbsps ketchup

Directions:

Preheat the oven to 350F (175C).

Trim the pork chop of excess fat.In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar and ketchup.

Dip the pork chops in the marinating sauce to coat well and place in a medium baking dish.

Spread 1/2 of the sauce on the pork chop and bake 30 minutes in the preheated oven. Turn, and spread with the remaining sauce. Continue to bake for 30 minutes, or until internal temperature of the chops have reached 160F (70C).

Serve warm.

Source: Chowtimes.com

Hoisin Baked Salmon

Ingredients:

• 2 lbs salmon steaks or fillets
• juice of 1 lemon
• 1 clove of garlic, minced
• 1 cup hoisin sauce
• 2 scallions, chopped for garnish

Directions:

Rinse and pat dry salmon with paper towel.

Place the salmon on a parchment paper or foil lined baking sheet. Squeeze lemon juice on top of salmon.

Add minced garlic to hoisin sauce.

Spread evenly over salmon.

Broil fish for 10 to 15 minutes until the fish is flaky (test with a fork).

Place on serving dish. Garnish with chopped scallions and serve with rice and a steamed vegetable.


Source: Chowtimes.com

Baked Caramel Apple Turon

Ingredients:

• 2 tbsps butter
• 3 - 4 tbsps dark brown sugar
• 2 medium size sweet and tart apples, cut into ½-inch cubes
• 1 tbsp melted butter
• 4 - 5 pcs Filipino spring roll wrapper

Directions:

Preheat oven to 425°F.

In a medium skillet, heat butter and sugar until sugar has melted. Add apples and cook until caramelized and golden brown.

Brush one side of spring roll wrapper with butter. Place in a thin pile 2 tablespoons of apple across one edge of wrapper and roll, folding the edges in as you roll and keeping it tight and thin. Place on a parchment-lined baking pan.

Brush rolls with butter from the skillet, if any is left, plus melted butter. Bake until brown and crispy. 

Source: Oggi-icandothat.blogspot.ca

Serve immediately.

Fettuccine with Mushroom Cream Cheese Alfredo Sauce

Ingredients:

• 2 tbsps butter for frying mushroom
• 1 pack of mushroom
• 1 8oz package of cream cheese
• 1/2 cup butter for making the sauce
• 1 1/2 cups milk
• 6 oz grated Parmesan cheese, or to taste
• 2 cloves garlic, minced
• 1 tbsp minced fresh basil leaves or 1 tsp of dried ones
• salt and ground black pepper to taste

Directions:

Cook pasta as per instructions on the box.

Thinly slice the mushrooms.

Heat 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms; cook and stir until softened, about 5 minutes. Set aside.

To prepare the sauce, melt the 1/2 cup of butter in a saucepan over medium heat.

Add cream cheese and stir to melt the cream cheese.

Stir in milk.

Season with salt and pepper to taste.

Add Parmesan cheese, mixing until smooth.

Add in garlic, mushrooms and basil. Simmer for 5 minutes.

Add sauce to drained pasta.

Toss well and serve warm.

Source: Chowtimes.com

Tilapia Baked with Miso

Ingredients:

• 2-3 Tilapia fillets
• 2 tbsps miso paste
• ¼ cup mirin
• 1 tsp sugar
• ¼ tsp red pepper flakes

Directions:

Pre-heat oven to 400 degrees F.

Lay the tilapia fillets on a foil covered baking sheet.

Mix the rest of the ingredients in a small bowl. Taste and adjust seasoning to your taste.

Slather the mixture over the fish fillets and bake for 20 minutes or just until the fish is done and the miso is bubbly and slightly browned.


Source: Kitchen.amoores.com

Honey Pork Belly

Ingredients:

• 3/4 lb (350g) pork belly
• Oil
• Blanched spinach (optional)
• Japanese mayonnaise (optional)
• Ichimi Togarashi (optional)

Seasonings

• 2 tbsps honey
• 2 tbsps soy sauce
• 1 tbsp oyster sauce
• 2 garlic cloves

Instructions:

Slice pork belly into 1/4 inch (6-7mm) pieces.

Grate garlic cloves (or you can use a garlic press).

Heat oil in a large frying pan and start cooking pork belly on high heat when the frying pan is hot.

When both side of pork belly is nicely browned, turn off the heat.

Wipe off the excess oil completely.

Turn the heat back on to medium heat and add Seasonings.

Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce.


Source: Justonecookbook.com

Beef Salpicao

Ingredients:

• 1 1/2 lbs beef sirloin (or tenderloin), cubed
• 3 tbsps garlic, minced
• 1 tsp salt
• 1/8 cup butter
• 3 tbsps olive oil
• 1/2 ttsp ground black pepper
• 5 tbsps Worcestershire Sauce
• 2 tbsps oyster sauce

Directions:

Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.

Add the olive oil and marinade for at least 30 minutes.

Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.

Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.

Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up.

Put-in the butter and cook for 2 to 3 minutes more.

Transfer to a serving plate.

Source: Panlasangpinoy.com

Fish Tacos

Ingredients:

• 2 lbs tilapia fillet
• 6 to 8 pieces (8 inch diameter) flour tortilla
• 1 cup tomato, diced
• 1 medium red onion sliced
• 3/4 cup cilantro chopped
• 1 piece lime
• 1 cup purple cabbage, thinly sliced
• 1 medium jalapeno, chopped
• 4 teaspoons salt
• 1 1/2 tbsps chili powder
• 1 cup sour cream
• 1 tbsp olive oil

Directions:

In a medium bowl, create the salsa fresca by combing tomatoes, cilantro, onion, jalapeno, olive oil, and juice of 1 lime. Mix gently. Set aside.

Rub salt and chili powder on the tilapia fillets.

Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5 minutes per side depending on the thickness of the fillet. Remove the fish from the pan and chop into serving pieces (about 1 x 1 inch).

Cover the tortilla with paper towel and microwave for 30 seconds.

Lay each flour tortilla in a flat surface. Arrange about 1/2 cup of chopped tilapia, salsa fresca, and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and squeeze a little lime juice.

Transfer to a serving plate. Serve.

Source: Panlasangpinoy.com

Korean Pork Barbecue (Pork Bulgogi)

Ingredients:

• 6 small garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsps sugar
• 2 tbsps sesame oil
• 2 tsps crushed red pepper
• 2 tsps ginger, freshly grated
• 1/4 tsp ground pepper
• 1 lb pork tenderloin, very thinly sliced crosswise
• 1 large onion, cut into 12 wedges
• 1 tbsp olive oil
• Toasted sesame seeds (optional)

Directions:

In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.

Add pork tenderloin and onion wedges; marinate at least 10 minutes.

In a 12-inch skillet, heat olive oil over medium heat. In three batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.

Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Breaded and Baked Chicken Drumstick

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup Dijon or whole grain mustard
• 2 tsps Worcestershire sauce
• 3/4 cup dry breadcrumbs
• 2 tbsps finely chopped chives or green onion greens
• salt
• 6 large chicken drumsticks, about 1 1/3 lbs
• olive oil

Directions:

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

Source: Simplyrecipes.com

Chocolate Chip Cheesecake Bars

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/2cup coconut, if desired
• 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies

Directions:

Heat oven to 350°F. 

In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.

In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Source: Pillsbury.com

Braised Beef with 5-Spice

Ingredients:

• 1-1/2 kg of stewing beef, cut into two-inch cubes 
• salt and pepper
• 1/4 cup of flour
• 4 tbsps of cooking oil
• 1/4 cup of roughly chopped scallions (onion leaves)
• 1 tbsp of minced garlic
• a generous knob of ginger, julienned
• 2 bird’s eye chilis, chopped
• 1 tsp five spice powder (or 2 star anise, 1 cinnamon bark, 1/2 tsp fennel seeds and 1/2 tsp Sichuan peppercorns)
• 4 cloves
• a generous splash of rice wine
• 2 cups of beef broth
• 4 tbsps of dark soy sauce
• 4 tbsps of dark brown sugar
• salt, to taste
• finely sliced scallions, to garnish

Directions:

Place the beef in a single layer in a container with a tight lid. Sprinkle with salt and pepper.

Sprinkle the flour on the meat, cover the container tightly and shake to coat each piece of meat with flour. Alternatively, use a resealable plastic bag.

Heat the cooking oil in the pan. Brown the beef in batches.

When all the beef had been browned, saute the aromatics. Reheat the cooking oil in the pan and add the ginger, garlic, scallions, chilis, cinnamon bark, star anise, cloves, fennel seeds and Sichuan peppercorns (of the five-spice powder, if that’s what you’re using). Cook, stirring often, until fragrant, about two minutes.

Pour in the rice wine. Scape the bottom of the pan to loosen the brown bits. Allow the rice wine to almost evaporate, about a minute.

Return the browned beef to the pan. Pour in the broth and soy sauce. Add the sugar. Stir. Taste the sauce and add salt, as needed (I don’t recommend adding more soy sauce because that will make the dish too dark and rather unattractive).

Cook until the meat is tender.

Serve the braised beef hot with rice.

Corn and Potato Chowder

Ingredients:

• 1 ½ cup ham, cubed
• 2 cups potatoes, cubed
• 15 ounces (1 can) whole kernel corn
• 14 ounces (1 can) cream style sweet corn
• 2 cups fresh milk
• 1 ¼ cup shredded cheddar cheese
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp ground black pepper

Directions:

Heat a cooking pot. 

Pour-in milk and cream style sweet corn. Stir and then bring to a boil.

Add the ham and potatoes. Cook covered in medium heat for 15 minutes while stirring occasionally.

Put-in the kernel corn, onion powder, salt, and ground black pepper. Simmer for 10 minutes.

Add-in the cheese. Stir until melted.

Transfer to a serving plate.

Source: Panlasangpinoy.com

Rolled Meatloaf (Embutido)

Ingredients:

• 2 lbs ground pork
• 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
• 3 pcs hard boiled eggs, sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 pcs raw eggs
• 2 cups cheddar cheese, grated
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1 1/2 cup raisins
• 1 cup carrots, minced
• 1 cup onion, minced
• salt and pepper
• 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Directions:

Place the ground pork in a large container

Add the bread crumbs then break the raw eggs and add it in. Mix well

Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly

Add the raisins, tomato sauce, salt, and pepper then mix well.

Place the meat mixture in an aluminum foil and flatten it. 

Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.

Roll the foil to form a cylinder, locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.

Place in a steamer and let cook for 1 hour.

Place inside the refrigerator until temperature turns cold. Makes 6 rolls.


Source: Panlasangpinoy.com

Melanie Jimenez's Korean Beef Stew

Ingredients:

• 1 1/2 kilos beef ribs, sliced into 3-inch cubes
• 4 pcs star anise
• 2 tbsps sesame oil
• 4 tbsps sugar
• 1 cup Kikkoman soy sauce
• 3 cups water
• 2 small red chilies, chopped
• 2 stalks onion leeks, sliced thinly
• 2 tbsps sesame seeds

Directions:

Place the first seven ingredients in a large pot with a lid. Bring to a boil over high heat; turn down the heat to medium-low and keep the mixture at a constant simmer. Simmer, covered, for a good 40 minutes or until the meat is tender.

Remove the lid and simmer an additional 15 to 20 minutes to reduce the liquid. The broth will thicken slightly. Stir in the onion leeks and sesame seeds.

Serve over hot steamed rice.

Source: Yummy.ph

Nori-Wrapped Pork Rolls

Ingredients:

• 1 lb ground pork
• 2 stalks green onion, chopped (finely, if you'd like)
• 1 tbsp roasted and ground Sichuan peppercorns 
• 1 tsp minced ginger
• 2 tsp minced garlic
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 egg

Directions:

Mix all ingredients together until it comes to a smooth paste-like consistency. Spread over nori sheet thinly, as evenly as you can.

Roll and seal the ends. 

Bake on a greased pan, in a 350 degree oven, for 25 to 30 minutes or until done.

(Or, pan-fry each roll, rolling them occasionally so all sides are cooked.)

Slice into pieces. Makes 5 rolls.

Source: Eatingclubvancouver.com

Skinless Philippine Pork Sausage (Longganisa)

Ingredients:

2 lbs ground pork
1/2 cup brown sugar
1 tsp salt
3 tbsp Worcestershire sauce
3 tbsp Maggi or Knorr seasoning or  soy sauce
1 tsp black pepper
2 tbsp garlic, chopped
1/2 cup flour

Directions:

Combine all ingredients together and roll into sausage form, about the size of fingers. 

Pan-fry over medium/medium-low heat, careful not to burn the sugar in the sausages.

Source: Eatingclubvancouver.com

Grilled Pork Belly (Inihaw na Liempo)

Ingredients:

• 2 lbs pork belly
• 1/2 cup soy sauce
• 1 piece lemon (or 3 to 4 pieces calamansi)
• 1/2 tsp ground black pepper
• 1 tsp salt
• 4 cloves garlic, crushed
• 1/4 cup banana catsup
• 1 tbsp cooking oil

Directions:

Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.

In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Stir well. (This will be the basting sauce)

Grill the pork belly while basting the top part of the pork after flipping it over.

Source: Panlasangpinoy.com

Chicken and Egg on Rice (Oyako Donburi)

Ingredients:

• 10 1/2 oz (300 g) skinned and boned chicken breast
• 4 eggs
• 4 dried shiitake mushrooms
• 1 onion

Simmering Sauce

• 1/4 cup water
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar

• 5 cups cooked rice
• Mitsuba (trefoil) as garnish, optional (may be substituted with parsley)

Directions:

Cut the chicken breast diagonally into thin slices. 

Soak dried shiitake mushrooms in lukewarm water until soft. Cut off and halve hard stems. 

Thinly slice the onions and cut the mitsuba into lengths of 1 1/2″.

In a 10 in skillet, mix all simmering sauce ingredients and bring to a boil. Add chicken, mushrooms and onion and cook over moderate heat for 2-3 minutes or until the chicken is done and onion is tender.

Beat eggs in a small bowl then pour over the chicken and cover with a lid. Cook until the egg is set.

Sprinkle mitsuba on top.

Source: Cafemunchkin.com

Flourless Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 cup super chunky peanut butter (I used Smooth)
• 1/2 cup (packed) brown sugar
• 1/2 cup granulated sugar
• 1 large egg 
• 1 tsp baking soda 
• 1/2 tsp vanilla extract 
• 1 cup semisweet chocolate chips (about 6 ounces)

Directions:

Preheat oven to 350°F. Mix first 6 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks, cool completely. Makes 20 cookies.

Source: Divine-baking.com

Baked Vegetable Spring Rolls

Ingredients:

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsps green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsps soy sauce
• 1 tbsp cornstarch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Directions:

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.


Source: Fortheloveofcooking.net