Stir-fry and wontons
November 15, 2007
Sometimes a standard favorite can become extra special with just a twist in the ingredients. Take chicken stir-fry. Chicken breast, broccoli, carrots, water chestnuts, bell peppers, bean sprouts, snow peas, and mushrooms: all good, right? And there’s always a packet of stir-fry mix, or a bottle of Kikkoman that work just fine to finish off the dish.
However, last weekend, I opened a bottle of Tulocay’s Napa Valley brand Shanghai Tangerine Sesame marinade and dipping sauce. My friend had given me a jar earlier that day and I thought maybe it would be a nice addition to a huge pot of stir-fry that I was getting ready to make for dinner.
It was a hit! The flavors worked great with all the veggies and it had a nice bit of spiciness that made it much better than the standard stir-fry sauces I’ve tried in the past. While I’m not sure if you can buy it in town, it is available at World Market (St. Cloud has one) and probably will show up at one of our great specialty shops in Fergus Falls sometime soon.
You can also buy online at www.madeinnapavalley.com
We also experimented on whether you could bake cream cheese wontons instead of deep-frying. I give it a hearty thumbs-up.
We mixed cream cheese with some chopped onion (I’d use green onion) and then dropped a spoonful into wonton wrappers. I baked at 425 degrees for about 15 minutes. Delicious and not so sinful…
BAKED cream cheese and green onion wontons???
That's like pastrami on white bread with lettuce and tomato.
I've never thought to try baked wontons--that sounds delicious! Thanks for all of your great ideas, I can't wait to try them!
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