Asian Cooking

Analee Meusburger taught the most delicious Asian cooking class May 12th at the Duffy’s… THANK YOU Analee! If you weren't able to attend, here's a recap of the evening!

        

 

WON TON

You will need:
1/3lb ground pork
2 cups shredded cabbage
1 chayote, sliced in small strips
1 cup carrots, sliced in small strips
1/4t ginger, grated
1t chicken powder
1/2T oil
2 cloves garlic, minced
1/2 cup onion, chopped
salt & pepper
springroll wrappers
vegetable oil for frying
Procedure:
Saute' garlic, ginger and onion in oil.
Add ground pork, stir.
Add all vegetables and spices.
Drain excess juice in a colander.
In a wrapper, put about a tablespoonful on one corner.
Fold in one corner to cover meat mixture.
Fold both sides in and roll it forward.
Make sure the rolled meat is firm and secured.
Seal wrapper with water or egg white.
Fry both sides until golden brown.
Drain excess oil in paper towel.
Serve plain or with sweet and sour sauce.