I love so many of the asian foods and I especially like finding recipes that let me indulge my tastes without excess fat and carbs. The three recipes I have today are tried and true, and delicious.
I made this yummy appetizer for Christmas and it was a big hit. It has the familiar flavor of traditional crab rangoon, without all the grease of deep frying. Ours turned out a bit soggy on the bottom so I would follow the alternative directions to bake the won ton wrappers for a few minutes before adding the filling to finish baking. In this recipe the ratio of filling to wrapper is higher, a definite plus. The tops of the wrappers got crispy and crunchy but we were OK with that.
BAKED CRAB RANGOON
1-6 oz can white crabmeat, rinsed, drained flaked
4 oz neufchatel cheese, softened
2 green onions, thinly sliced
1/4 cup light mayonnaise ( no Miracle Whip allowed!)
12 wonton wrappers
Heat oven to 350 degrees F.
Mix 1st 4 ingredients.
Spray 12 muffin cups with cooking spray. Place 1 wonton wrapper in each cup, extending edges over sides of cups.
Fill with crab mixture. Bake 18-20 minutes.
OR….Bake the wrappers in the muffin cups at 350 for 5-7 minutes, then fill and bake an additional 6-8 minutes.
Serve warm or cold. Recipe from kraftrecipes.com
ASIAN MUSHROOM SOUP
1 tsp vegetable oil
1 tsp fresh ginger, grated
2 medium garlic cloves, minced
5 cups low sodium broth, beef or vegetable
1 1/2-2 cups fresh mushrooms, sliced (shiitake or portobello)
1 1/2 tbsp rice vinegar
2 tsp sesame oil
salt to taste
fresh chopped green onion for garnish
Heat the vegetable oil in a large saucepan and add ginger and garlic. Stir fry for 30 seconds. Lower the heat and add mushrooms, stir frying for 2 minutes. Add broth, bring to a boil, cover and simmer for 10 minutes. Add rice vinegar and sesame oil. Stir well. Serve garnished with green onions on each bowl.
Makes 4 servings. Recipe from dlife.com
You can substitute white wine for the sake, and because I live in a tiny town with small local grocery stores, I had to sub anise extract for the star anise, but it worked just fine.
What could be easier than putting it all into the slow cooker? It’s traditionally served on white rice, but I prefer brown rice.
SLOW COOKER SHOYU CHICKEN
3 1/2 lbs chicken thighs
1/2 c brown sugar, firmly packed (or 1/4 c Splenda brown sugar blend)
1 cup soy sauce ( light would lower the sodium content)
2 1/2 c chicken broth
1/4 c sake
2 inches ginger, crushed
4 cloves garlic, crushed
2 star anise (or 1 tsp anise extract)
1/2 tsp pepper
2 tbls cornstarch dissolved in 1/4 c water
Chopped green onion for garnish
Place all ingredients except corn starch and 1/4 cup water in slow cooker. Cover and cook on low for 8 hours. Mix corn starch with water and add to pot. Continue cooking 30 minutes. Serve on rice, garnished with green onions. This recipe came from cookinghawaiianstyle.com