Mama Huang's Cookbook

Makes about 60

Ingredients:
1-lb ready made wonton wrappers
8-oz pitted dates, finely chopped
1/2 C roasted walnuts, finely chopped
2 t grated fresh orange rind
1-2 T orange juice
3 C canola oil
confectioners’ sugar

To make the filling:
Combine dates, walnuts and orange rind.
Knead the mixture with your fingers until it can be gathered into a ball. If it is too dry, add a tsp of orange juice at a time.

To assemble:
Roll tablespoons  of mixture into  cylinders about 1″ x 1/2″.
Place a cylinder diagonally across each wrapper, just below the center. Moisten the upper and lower points of the wrapper  with a finger dipped in water.
Roll the wrapper over the cylinder to form a tube.
Dip the tips of your index fingers with water and moisten the inside of the ends of the tubes, then give the ends a twist (will look like a wrapped piece of  tootsie roll) to seal the ends. Very important that the ends are sealed so that oil will not get into the filling when you fry the wontons.

To cook:
Pour oil into a medium saucepan.
Heat oil on medium, until it reaches 375 deg on a deep frying thermometer. (I don’t own such a thermometer – I test by dipping the end of a wonton into the oil).
Deep fry the wontons 6-8 at a time (depending on the size of your saucepan) for 2-3 mins or until they are golden brown. Transfer the wontons to paper towels on a plate to drain and cool.
Sprinkle with confectioners’ sugar before serving.
When totally cool, can store in an airtight  container lined with paper towels to serve the next day.

Serving suggestions:
Can serve as a snack or dessert as is, or it is delicious and adds pizzazz served with vanilla ice cream or orange sherbet or mango sorbet.

Ingredients:

4 C water
1/2 C dry wheat berries
1 15-oz can of black beans, rinsed and drained
1 C frozen, shelled edamame, thawed
1 C chopped tomato
1/2 C finely chopped onion, preferably sweet onion like vidalia
Dressing: 3 T extra virgin olive oil
2 T red wine vinegar
(For a sweeter dressing, I have substituted white balsamic vinegar or rice                                   vinegar. I think lemon juice will also work nicely)
salt and pepper to taste

Preparation:

1) Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 55 min or until berries are tender. (It will always be firm and chewy)
2) Drain and allow to cool or rinse with cold water and drain.
3) Combine with remaining ingredients.
4) Serve immediately or cover and refrigerate up to 8 hours.

Ingredients:

1 package dried rice noodles, usually 12 – 14 oz (I usually try to buy the Tiger brand, but if              not available, other brands OK , but make sure you pick a rice noodle that includes                cornstarch in the ingredients.)
1-2 split chicken breasts, diced into 3/4″ cubes
2-4 T soy sauce
coarse ground pepper
1 lb or more of greens (bok choy or any other asian greens) cut up into 1 1/2 – 2 ” pieces
1 – 2 carrots, cut into size of matchsticks
5 large cloves of garlic, minced
2 T and 1/4 C canola oil
2 -3 C chicken stock/broth
Chili garlic sauce (Optional)

Instructions:

Marinade the chicken in the soy sauce and pepper overnight or at least 2 hours.

Soak the noodles in hot tap water for 30 – 60 mins. Noodles will be soft and limp (you cannot really oversoak it). Drain in colander. With kitchen shears, cut noodles  into more manageable lengths, about 6″. This is optional, but tough to cook and eat the very long strands!

In a large dutch oven or wok (the latter is best), on med high heat, heat up the 2 T of oil, then add the chicken, stir fry till cooked with slightly brown edges. Remove chicken.

Add the 1/4 C oil to the wok, on med high heat, saute the garlic till golden brown. Add the greens and carrots and about 3/4 C stock. Stir , then cover and cook till vegs are done but still firm.

Add the noodles, and about 1 C of stock, and on med heat, stir and mix the noodles and vegs with a hard spatula in one hand and a pair of chopsticks in the other. Keep turning over the noodles. Add stock as needed so that the wok is never totally dry. If you run out of stock, you can add water. When noodles are cooked, add the chicken and incorporate into the noodles and cook till all liquid is evaporated.

Serve immediately. You can also rewarm on med high in microwave (on 7 or 8 setting).

I love eating it with chili garlic sauce or any hot sauce, but is delicious without.