Luscious Lo Mein

Serves 6

8 oz. uncooked lo mein or udon noodles

2 Tablespoons vegetable oil

1 chicken breast cut into 3/4" chunks

2 teaspoons ginger

2 teaspoons garlic

1/4 teaspoon crushed red pepper flakes

2 cups sliced bok choy (or snap peas or edamame)

1 cup thin red bell pepper strips

1/4 cup chicken broth

1/4 cup soy sauce

2 Tablespoons dark sesame oil

Cook the noodles accroding to package directions. Meanwhile, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add the chicken, ginger, garlic, and pepper flakes; stir-fry for 3 minutes. Transfer to a bowl; set aside. Add the remaining vegetable oil to skillet. Add the bok choy and bell pepper; stir-fry 2 minutes. Add the broth and soy sauce; bring to a simmer. Add the chicken and sesame oil to the skillet; simmer 2 minutes or until chicken is cooked through. Drain the noodles; add to skillet and heat through. Serve in shallow soup bowls.

This recipe comes from the, "Favorite Brand Name Incredibly Easy Chinese" cookbook.

Hot and Sour Soup

Serves 8

4 cups chicken stock

1 cup soy sauce

1 teaspoon white pepper (no substitutes)

6 oz. bamboo strips

6 oz. woodear or straw mushrooms

6 oz. chicken breasts, cut into strips

1 cup slurry (1/2 water, 1/2 corn starch)

2 eggs, beaten

1/2 cup white vinegar

6 oz. firm silken tofu, cut into strips

Bring the chicken stock to boil. Add the soy sauce, white pepper, bamboo, mushrooms, and chicken. Let cook for 3 minutes. Add the slurry, a little at a time, and stir until thickened (do not use all of the slurry, it should still be slightly runny). Add the eggs and cook for 30 seconds or until eggs are done. Turn off the fire. Add the vinegar and tofu in a bowl, and pour the soup over the top. Stir and eat.

This recipe comes from P.F. Chang's.

Crab and Cream Cheese Wontons

Serves 4-8

1 package cream cheese

1 package imitation crab meat

2 Tablespoons flour

3 scallions, minced (or green onion)

1/4 teaspoon onion powder

1 egg, beaten

Vegetable Oil

Wonton Wrappers

Finely mince the scallions. Combine with the cream cheese, crab, flour, and onion powder.

Beat the egg in a small bowl; set aside.

Place a spoonful of the crab mixture into the center of each wonton wrapper. Fold the wonton into a triangle, and bring in the sides to form a circle. Press edges firmly to seal. Brush with egg.

Heat the oil to 350 degrees in a large, heavy bottomed pan. Fry the wontons until golden, turning once, about 2-3 minutes. Remove with a slotted spoon, drain on paper towels and serve.

This recipe comes from P.F. Chang's.