SKIP THE TAKE OUT!!!!!

STOP!!! Hang up the phone. There is no need to order chinese take-out when you can make it yourself, in the amount of time it takes for delivery.  Tonight’s dinner is a spicy, crispy treat! Some of the ingredients may seem useless but they are essential in any Asian dish you could imagine making. These General Tso’s Shrimp are DELICIOUS!!!!!

General Tso’s Shrimp

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You will need:

1-1 ½ lb of jumbo shrimp (peeled, deveined, tail on)

2 eggs (beaten)

½ cup cornstarch

1 T soy sauce

About 1/3 cup vegetable oil, for frying

2 T minced garlic

2 T minced ginger

Sauce

½ cup chicken stock (or water) ——- You won’t notice the difference

3 T hoisin sauce (can be found in the Asian section of your local market)

2 T soy sauce

2 tsp chili paste (Sambal Oelek)

3 tsp sesame oil

5 T sugar

2 T cornstarch

8 dried red chiles (optional)

GARNISH (OPTIONAL)

3 scallions (sliced on a bias)

Sesame seeds

  1. Pat shrimp dry and add the soy sauce to the beaten eggs. Using one hand for egg wash and the other for cornstarch, lightly dredge the shrimp (egg wash first).
  2. Combine all the sauce ingredients in a bowl and set aside.
  3. Heat oil in saute pan. Fry shrimp until they are golden brown and crispy! Set to the side.
  4. Discard majority of oil (Leave a coating in pan), add minced garlic and ginger, saute for a minute. Add shrimp, toss for about 30 seconds.
  5. Add sauce and alllow it to thicken, about 2-3 minutes.
  6. Serve over white rice, garnish and ENJOY!!!

It’s a STICKY situation!

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Wings!
How many of us love them?! *raises hands* These Sesame Sticky wings are perfect! Asian inspired and easy to make! They can served with just about any starch-veggie or double veggie combination! Or you can indulge in them solely! Enjoy! I will be experimenting with dipping sauces so stay tuned!!!!

1 large garlic clove
1 tablespoon ginger (finely minced fresh or ground ginger)
3/4 teaspoon salt
2 1/2 tablespoons soy sauce
2 tablespoons hoisin sauce*
3 1/2 tablespoons mild honey
1 teaspoon  sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings**
1 1/2 tablespoons sesame seeds,
2 scallions (green part only), finely chopped

1. Preheat oven to 375°F. Line a large baking pan with foil and
lightly oil foil.

2. Mince garlic and mash to a paste with salt using a spoon. Transfer
garlic paste to a large bowl and stir in soy sauce, ginger, hoisin,
honey, oil, and cayenne (to your discretion). Toss the wingettes in
the sauce, stirring to coat.

3. Arrange wingettes in baking pan and roast, turning over once, until
cooked through, about 40minutes. For crispy wings leave in fir an
additional 15-20 minutes, turning again, to ensure all around
crispiness. Transfer wingettes to a large serving bowl and toss with
sesame seeds and scallions.

*Hoisin sauce is a great add to your pantry! It is used in dozens of
Asian recipes!

**If using chicken wings instead of wingettes, cut off and discard
tips from chicken wings with kitchen shears or a large knife, then
halve wings at joint.