Asian recipes which are easy to assemble and are family favorites
Cooking on the Colorado
Leigh Pless

I never have trouble getting anyone to the table when I serve Asian food, though I do have to tone down some of the spices for the kids.

These recipes are easy to put together quickly and you will love the results and all the compliments.

Crispy Shrimp Wontons

2 Tblsp. peanut oil or vegetable
oil
1/2 lb. lean ground pork
1 lb. raw shrimp, peeled and
deveined, finely chopped
2 Tblsp. soy sauce
1 Tblsp. Chinese rice wine vinegar
or pale dry sherry
1 tsp. salt
6 canned water chestnuts,
finely chopped
1 green onion, finely chopped
(including the top)
1 tsp. cornstarch dissolved in 1
Tblsp. water
1/2 lb. wonton wrappers (about
36-40)

Heat a wok or skillet over high heat. Add oil; stir fry pork for 1 minute, add chopped shrimp, soy sauce, vinegar, salt, water chestnuts and scallions. Stir-fry until shrimp turn pink. Pour cornstarch mixture into pan; stir-fry until liquid thickens; cool to room temperature. Place 1 1/2 teaspoons filling in center of each wonton wrapper. With a finger dipped in water, moisten the edges of the wrapper. Bring one corner up over the filling to the opposite corner, to form a triangle. Pull the two bottom corners of the folded triangle forward and below the folded edge so that they meet one another in slightly overlap. Moisten one end with a finger dipped in water and pinch the two ends firmly together. To Cook: Pour 3 cups peanut oil in wok or saucepan. Heat oil until haze forms or reads 375 degrees on deep-fry thermometer. Deep-fry the wontons, 4-6 at a time, for 2 minutes or until they are crisp and golden. Transfer them to paper towels to drain while you fry the remaining wontons.

Beef with Broccoli

2 C. broccoli
2 Tblsp. granulated sugar
1 Tblsp. cornstarch
1 C. water
1/4 cup soy sauce
1 C. thinly sliced beef
Vegetable oil

Cut broccoli into 1-inch pieces. Mix sugar, cornstarch, water and soy sauce together in a bowl. Heat vegetable oil in frying pan. Add broccoli and stirfry for 3 to 4 minutes. Remove broccoli and set aside. Heat vegetable oil again and stir fry the sliced beef for 1 to 2 minutes. After stir frying the meat, add sauce to the meat in the pan and allow the sauce to boil for 15 to 20 seconds, then add the broccoli and mix together. Pour broccoli and beef onto a bed of rice and serve.

Beef Lo Mein

1/4 C. soy sauce
1/2 C. seasoned rice vinegar
2 Tblsp. vegetable oil
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 lb. sirloin steak, cut into thin
strips
2 Tblsp. vegetable oil
1 1/2 C. small broccoli florets
(fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut
into thin strips
1/2 small yellow bell pepper, cut
into thin strips
8 ozs. fresh mushrooms, sliced
1 C. cold water
2 Tblsp. cornstarch
1 tsp. beef bouillon
1/2 lb. spaghetti or linguini,
cooked

In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator. In wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti; toss until thoroughly mixed. Serve immediately.

Cantonese Shrimp and Snow Peas

1 1/2 lb. frozen peeled, raw
shrimp
1 1/2 tsp. chicken stock base
1 C. boiling water
1/4 C. thinly sliced scallion
1 clove garlic, crushed
1 tsp. vegetable oil
1/2 tsp. salt
1 tsp. ground ginger, or less
Dash of pepper
1 (6 ozs.) package frozen Chinese
pea pods, thawed
1 1/2 Tblsp. cornstarch
1 Tblsp. soy sauce

Thaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking. Stir in salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or until peas are tender but still slightly crisp. Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring constantly. Season with soy sauce. Chinese Vegetable Stir- Fry
Sweet 'N Sour Sauce:
3/4 C. pineapple juice
1 Tblsp. granulated sugar
1 Tblsp. lemon juice
1 1/2 tsp. cornstarch
1 tsp. light soy sauce
Stir-Fry Vegetables:
4 tsp. vegetable oil
1 C. broccoli florets
1 C. sliced carrot
1 C. cauliflower florets
1 C. sliced celery
1 C. chunked red bell pepper
1 C. sugar peas, stems removed

Combine the ingredients for the Sweet 'N Sour sauce in a mixing bowl. Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet 'n Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Coconut Gelatin Dessert

1 envelope unflavored gelatin 5 Tblsp. sugar 1 C. boiling water

1 C. unsweetened coconut milk, room temperature 1/4 tsp. almond extract

Mix gelatin and sugar in a bowl, and add boiling water, stirring until dissolved. Then stir in coconut milk and flavoring. Pour into an 8-inch square cake pan and chill until set. Cut into rectangular or diamondshaped serving pieces to serve.