Cool and Spicy Shrimp Spring Rolls

My husband introduced me to these roll on our 21st anniversary.  The filling was a little different, but quite tasty nonetheless.  Once I found the spring roll skin at our local Asian market, I thought it would be great to make them.  I just filled them with the taste that we love.  I think that you can put just about anything into them.  I have made them with grilled salmon instead of the shrimp.  That is the hubby's favorite.  The one key thing I learned as I experimented with these rolls is that the rice vermicelli works best because it is sticky when wet and it will stay put.  I tried using the bean thread vermicelli and its too slippery, making the rolling process rather difficult.   Also, I found that rolling the spring rolls worked best on a silicone mat.  The mats are available at most kitchen stores and are usually used for baking.  I find that the silicone helps the skin not stick to its surface, making the rolling process a breeze.

The great thing about these rolls is that they are served cold, which makes them a perfect appetizer on a hot summer day, just serve with hot sauce and your favorite cocktail!

Ingredients:

• 2 cups of finely sliced lettuce-iceberg works best
• 1 small bundle of rice vermicelli
• 8 grilled shrimps or boiled
• 1 cup of daikon/cucumber salad 
• a handful of cilantro
• 4 spring roll skins
• 1 silicone mat
• a shallow container large enough for the spring roll to fit in

Directions:

1.  Prepare the daikon/cucumber salad.  Julienne the daikon and cucumber.  I find that this works best by first finely slicing the daikon and cucumber at an angle.  Then, cutting each slice into thin pieces about width of a matchstick.  Add about 2 tbsp of finely minced cilantro.  Marinate in about 2 tbsp of soy sauce and 1 tbsp of sesame oil.  Set aside for about 15 minutes or so. 
2. To season the shrimp for grilling, use 1 tsp of garlic powder, 1tsp of onion powder, 1 tbsp of soy sauce, 1 tbsp of sesame oil.  Toss and set aside.
   
3. Soak the rice vermicelli in hot water until it is soft.  It should take about 5 minutes or less.  Drain and set aside.
   
4. If you are grilling the shrimp, set the grill on medium/high and cook for about 2-3 minutes per side.  When the shrimp turns pink, you know its time to flip them.  This can also be done with a heavy bottome skillet.
   
5. To assemble the rolls, fill a wide flat bottom dish with warm water.  Place one spring roll skin in the water.  Putting more than one skin in the water will just give you a huge mess.  The skins won't separate easily once they are wet, so you will have to end up tossing all of them out.  The skin should become soft almost immediately.  Remove the skin from the water and gently shake any excess water from the skin. 
   
6. Place the skin on the silicone mat.  
   
7. Place a small amount of the sliced lettuce on the upper 1/3 of the spring roll skin.
   
8. Next lay a small quantity of the rice vermicelli.
   
9. Add the daikon/cucumber salad.  It is best if you drain the salad a bit.  If you add too much of the liquid from the salad, it will make the rolls soggy.
   
10. Next add 2 shrimps.
    
11. Place 2-3 sprigs of cilantro on top of the shrimps.
    
12. Now to roll the whole thing.  Take the top flap and fold it over the filling.
    
13. Next fold each of the side in.
    
14. Finally, roll the rest of the skin unto itself.
    
15. Roll the remaining spring rolls.
    
16. Serve with your favorite Asian dipping sauce.
    
    
    
    
    

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Copyright © 2010 Lizabetti.com, All Rights Reserved

Quick and Tasty Spicy Hot and Sour Soup

This is one of my favorite Chinese soups. There are many variations to this soup. We like ours on the spicy and sour side. We like the combination of these ingredients because it really reminds us of the soup we used to order at a local Chinese restaurant. The restaurant has long closed. So we set out to recreate the flavor and texture of our favorite Chinese soup and I think that we captured the essence of the soup. All of the ingredients are sure be available at your local Asian market and many might be available at your local supermarket.

You can also make this soup totally vegetarian, I will point out how to make it vegetarian as I go.

I always judge a Chinese restaurant based on its Hot and Sour Soup. If the soup is good, the rest of the meal is usually a real treat. The Szechuan restaurant where we used to have this soup also had outstanding Gong Pao Chicken, Szechuan Spicy Shrimp and Vegetarian Delight. I promise to make and publish all of those dishes too and you can have your own Chinese feast.

When we made the soup at home I ended up eating enough to make a meal out of it. I was also surprised to find that it microwaved just fine the next day for lunch. I took a little vinegar/sesame oil mixture and some fresh scallions to wake up the flavor after reheating. It made a great workday lunch. Satisfying, yet not too heavy.

Ingredients:

• 6 cups of chicken broth, substitute a vegetable broth for the vegetarian version.
• 1 tbsp of garlic chili paste (use more if you like it really spicy)
• 1/4 cup of rice vinegar
• 1/4 cup of white wine or rice wine
• 1 tbsp of toasted sesame oil
• 1/4 cup of soy sauce
• 2 tsp of minced ginger root
• 3-4 minced green onions
• 1/4 cup of chopped dried wood ears
• 1/4 cup of day lilly buds (found in most Asian stores in with the dried mushrooms and wood ears)
• 1/2 cup of dried black mushrooms, increase for vegetarian version.
• 1/2 cup of chopped bamboo shoots
• 6 oz of firm tofu, increase to 10 oz for the vegetarian version.
• 6 oz of lean pork, omit for vegetarian version.
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 2 tbsp of cornstarch or tapioca starch
• 1 egg (optional)

Instructions:

1. For the vegetarian version skip steps 2, 3, and 13. I know it's obvious, but just want to be clear.
2. Chop the pork into long thin strips about 1/4 inch thick.
3. Marinade the pork in the 2 teaspoon of soy and 1 teaspoon sesame oil. Set aside.
4. Rinse the mushrooms, wood ears and lilly buds under cold water.
5. Heat the chicken broth on low and keep it on a low simmer. Using about 1 cup of the warm broth, soak the wood ears and mushrooms together. If they soak up all the liquid, just add a little more broth.
6. Using about 1/2 cup of the warm broth, soak the lilly buds. Add a little more broth if necessary.
7. Cut the tofu into strips about 1/4 inch thick.
8. To prepare the flavoring, combine the vinegar, wine, sesame oil, chili paste, soy sauce and the minced ginger together.
9. When the mushrooms are soft drain them and the wood ears. Reserve the liquid.
10. Drain the lilly buds and reserve the liquid.
11. Cut the mushrooms into thin strips.
12. Turn the heat up and when the broth begins to simmer again, add the flavoring. Mix thoroughly in.
13. Wait until the flavored broth starts to simmer again, carefully add the pork and mix it into the broth.
14. Let the meat cook for about 5 minutes.
15. Once the broth starts to simmer again, add the mushrooms and wood ears.
16. Add the lilly buds and the bamboo shoots. Allow the broth to come back up to a simmer.
17. Add the tofu and continue to simmer the soup.
18. Add the reserved liquid from the lilly buds.
19. To the reserved liquid of the mushrooms add the cornstarch and thoroughly wisk into the liquid.
20. Add to the soup and thoroughly mix it in.
21. Continue to simmer for about 30 minutes this will allow for all the different flavors to blend together and soak into the goodies.
22. This is totally optional, whisk the egg with about one teaspoon of water and slowly swirl the mixture into the soup. Gently mix the egg into the soup. I haven't added the egg to my soup for quite sometime and I find that I don't really miss it.
23. Add 1/2 of the minced green onion and stir it into the soup.
24. Plate the soup and garnish the top with a handful of minced green onion.
25. For a totally vegetarian version of the soup, just increase the amount of tofu and dried mushrooms, and of course omit the pork.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Tasty Chinese Eggrolls

Light and Tasty Chinese Eggrolls

This is another beloved grandma chinese recipe. These eggrolls are loved by all who have tasted these lucious morsels. They are packed full of veggies and a touch of beef. The beef can certainly be omitted, for a truly vegetarin delight. While they are fried, they are not heavy or greasy. I can't remember a time when grandma (my mom) has not made these for holidays and special gatherings. These are truly a grandma classic.

INGREDIENTS

• 8 oz of lean beef or chicken
• 1tbsp of soy
• 1tsp of sesame oil
• 2tsp of rice wine
• 2 medium carrots
• 2 stalks of celery
• 3-4 green onions
• 2 lbs of bean sprouts
• 1/4 tsp of salt (can use up to 1/2 tsp)
• 1 tbsp of oyster sauce
• 1 tbsp of cornstarch
• 2 tbsp of stock
• eggroll skins
• canola oil

INSTRUCTIONS

1. Slice the beef into match stick size and marinade in the soy, sesame oil and wine. Set aside for about 30 minutes.
2. Clean and peel the carrots. Cut them into match size sticks.
3. Clean and cut the celery into match size sticks.
4. Clean and finely chop the green onions
5. Wash the bean sprout and drain all the water.
6. Mix the oyster sauce with 1 tbsp of stock.
7. Mix the cornstarch with the remaining stock.
8. In a large pan, coat the bottom of pan with canola oil. On medium/high heat stir fry the beef until cook. Remove from the pan and set aside.
9. Add a little more canola oil to the pan if needed.
10. Add the carrots and stir fry for about 3 minutes.

    
11. Add the celery and stir fry for another 3 minutes.
12. Return the beef and thoroughly mix it in.
13. Add the green onions and mix it in.
14. Add the oyster sauce/stock and mix it in.
15. Add the salt. If you are going to dip the eggrolls in a soy based sauce the 1/4 tsp will be enough salt, otherwise taste the filling and add a little more salt if needed.
16. Add the bean sprouts and incorporate them into the mix.
17. Add the cornstarch, mix it in and remove the pan from the heat
18. Remove the contents and set it in a colander to drain the juice. This is crucial because if you don't remove the liquid, the eggroll skin will become soggy. Then, when you fry the eggroll, it will burst. It is best that the filling be left to drain for several hours.

    
19. To roll the eggrolls, place about 2 heaping tablespoon of filling across one of the corners and fold the corner over. Then fold each side in and roll tightly.
20. Deep fry a few at a time until they are golden brown. Make sure that when you first slide the eggroll into the oil, the flap is facing up, so that it will be sealed at it is fried. Set them on paper towels to absorb some of the oil. If the oil is hot enough, very little oil will be absorbed by the eggrolls.
21. Let the cool a bit and serve with your favorite dipping sauce.

Hint: If your oven has a warmer drawer, put the eggrolls on a wire rack in the warmer drawer after you fry them. This keep them warm while you are cookng and helps to make them crisper. That way you can serve the meal when you are ready to sit with the family instead of cooking while everybody else eats the eggrolls.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

A Simple and Delicious Traditional Chinese Noodle Dish - Ma Yi Shang Shu

The name Ma Yi Shang Shu literally translates to "ants climbing a tree", but there are no ants or trees involved. My mom has been making this dish for at least 30 years. It is a true and tried recipe. I have loved the taste of this dish since I was a young girl. My sisters and I used to fight over the last few morsels of this dish. The recipe is courtesy of Grandma(my mom). The dish takes less than 30 minutes to prep and cook. The only caviat is that you MUST use bean thread vermicelli, not rice vermicelli which is a mistake I made the first time I attempted to make this dish. The bean thread vermicelli will absorb all the liquid that is called for in the recipe. When I used the rice vermicelli, the dish was tasty, but we had soup, not a noodle dish. So, learn from my mistake and use bean thread vermicelli. This vermicelli can be found in any Asian store. Grandma told me to look for the red dragon on the package so there would be no mistake.

INGREDIENTS

• 2 bundles of bean thread vermicelli
• 6 oz of ground pork
• 1tbsp of soy
• 1tbsp of rice wine
• 1tsp of sesame oil
• 3 green onion finely chopped
• 1 tsp of finely grated ginger, use a microplane grater
• 1 1/2 tsp of chili hot paste (if you want it extra spicy, add more of the chili paste)
• 1 tbsp of minced garlic
• 2 cups of chicken stock
• 2 tbsp of soy
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1 tsp of cornstarch
• white pepper (DO NOT SUBSTITUTE WITH BLACK PEPPER-its a totally different taste)
• canola oil

INSTRUCTIONS

1. Marinade the pork in the soy, rice wine and sesame oil as you prepare the other ingredients.
2. Combine the seasonings which are 2/3 of the green onion, ginger, garlic and chili paste and set aside. The rest of the chopped green onion will be used later.
3. Combine the stock, soy, salt, sugar and cornstarch.
4. Place the bean thread vermicelli in a large mixing bowl and add enough hot water to cover the bundles. They should soft immediately, if not leave them for a minutes. Remove from the water and set aside.
   
5. Coat the bottom of a wok or deep sided skllet with oil and cook the ground pork. As the pork cooks, make sure you break up any large clumps with your cooking utensils. Once it is thoroughly cooked, which should be about 5 minutes, move the meat to one side of the pan.
6. Add the seasonings and cook until fragrant. Then mix the meat into the seasonings and continue to cook for a minute.
7. Add the soften bean vermicelli and thoroughly mix into the meat and seasonings.
8. Stir your mixed stock and add to the pan. Bring it to a quick boil and reduce the heat. Continue to cook uncovered until the liquid is all absorbed. It should take about 5 minutes or so. Give the noodles a stir once in a while. Once all the liquid is absorbed, the dish is ready.
9. Put in a serving dish, sprinkle with white pepper and throw the saved chopped green onion on. Its ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Grandma's Yummy Chinese Beef Noodles

This is a favorite dish of the grand kids, even Senorita Stella who is among the most picky of eaters. The flavors of the woodears and shittake mushrooms are so unique and delicious. Once you have tasted this one, you will surely want more. It is a definite favorite of Lizabetti who especially loves the spinach.

Ingredients

Most ingredients can be found in your local Chinese/Oriental store.

Marinade for meat

• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 2 tsp sesame oil

1/4 lb lean beef steak
1 cup Dried Wood Ears soaked in warm water
• 5 large dried Shiitake Mushrooms soaked in warm water
• 1 yellow onion thinly sliced
• 1 1/2 tsp salt
• 1 tbsp Oyster Sauce
• 1 cup chicken broth
• 1 tsp cornstarch
• 3 green onions thinly sliced
• 1/4 cup carrots thinly sliced
• 1 bunch fresh spinach
• 1 pkg Sweet Potato Noodles about 8 oz.
• 2 tbsp olive oil

Instructions

1. Thinly slice the beef into matchstick size. (It is easier to do if the meat is slightly frozen). Mix with marinade and marinade for 1 hour.
2. Boil Sweet Potato Noodles per package instructions, drain. Set aside.
3. Mix cornstarch into chicken broth. Set aside.
4. Heat pan on high, add 1 tbsp olive oil. stir fry beef until done, remove from pan.
5. Add 1 tbsp olive oil add onion and carrots, stir fry a few minutes.

   
6. Add mushrooms and woodears, cook another few minutes.
7. Return meat to the pan and mix it in.
8. Add salt, and mix in oyster sauce.
9. Stir in chicken broth mixture and mix until thickened,
10. Add Sweet Potato Noodles stir together until hot.

    
11. Toss in sliced green onions.
12. Stir in the spinach. The heat from the dish will wilt the spinach, while keeping its brilliant green color.
13. Remove from heat immediately and place in serving dish. Serves 4.

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

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Tasty Healthy Chinese Dumplings

Ingredients

• 1 lb of lean ground pork or any ground meat
• 3 stalks of celery, cleaned
• 2 cans of water chestnuts. drained
• 3-5 leaves of nappa or chinese cabbage
• 1 bunch of green onions
• 1tbsp of soy sauce
• 1tbsp of sesame oil
• 2 packages of wonton wraps

Instructions for dumpling filling

1. Using the food processor, chop the celery stalks and water chestnuts until very fine. Drain most of the juices and add to the ground meat.
2. Chop the chinese cabbage and drain any juices. Add to the meat mixture.
3. Chop the green onions fine and add to the mix.
4. Using a spatula, mix all the ingredients until well mixed.
5. Add soy and sesame oil, mix them in.
6. Open one package of wonton wraps at a time.
7. Line a cookie sheet with wax paper. Fill a small bowl with warm water.
8. Using a teaspoon, spoon the mix into the center of the wrap and moisten all the edges of the wrap with the water. Fold the wrap in half and seal the edges. The wontons will look like pillows. We like to use this shape because my kids like the dumplings fried and they fry much more evenly when done in the pillow shape. Place the dumpling on the sheet and fill the rest of the wraps. Do not overfill or it will be hard to seal the dumplings.
   

Cooking instructions

1. Boil a large pot of water. When water comes to a boil add approximately 10 dumplings, one at the time in the water. When the start to float to the top of the water, they are ready.
2. Using a slotted spoon or colander spoon, remove the dumplings from the water and rest them on a cookie sheet.
   

Ways to serve the dumplings
A. saute them in a frying pan using canola or vegetable oil. Enjoy with Chinese Dipping Sauce.

B. place them on a cookie sheet and brush with olive oil on one side. Place in a pre-heated 400F oven and bake until golden brown. About 10 minutes. Use the convection setting, if you have a convection oven. These are lighter and crisper than the sauted version. Also re-heat really well in the toaster oven or regular oven as leftover.

C. My favorite way: Heat some chicken stock or use the water that the dumplings were cooked in as a soup base. In a large soup bowl, place sheet of torn nori, some nappa cabbage, green onions. Add dumplings, about 8. Pour the desired liquid as the soup base. For flavor, mix in soy sauce, hot sauce, sesame oil. Enjoy the wonton soup. Delicious.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Chinese Beef-ala-Lizabetti

Ingredients

• 1.5 lbs of top round/bottom round or chuck beef
• a piece of fresh ginger mashed
• 5-6 fresh cloves of garlic mashed
• 1/8 cup of mushroom flavored soy
• 1/8 cup of dark soy
• 1TBSP vodka
• 1 TBSPsesame oil
• 1/2 cup of stock
• canola or olive oil
• ground pepper
• boiled eggs (optional)

Instructions

1. cut the beef into cubes and trim if needed. Pat the beef dry with paper towel and set aside
2. combine the soy, vodka and sesame oil
3. in a large skillet that has a cover, coat the bottom of pan with canola or olive oil and heat on medium/high.
4. when the pan is hot, add the beef and sear on all sides, about 2-3 minutes per side.
5. add the ginger and garlic and cook until fragrant.
6. turn the heat down and add the soy mixture. The liquid will bubble. Cook for about 5 minutes and then add the stock.
7. leave the beef simmering for a few hours, until the beef is tender. Taste the beef and if necessary you can add a little more soy to suit your taste
8. (optional) about 30 minutes before serving, peel boiled eggs and add to the pan. Turn the eggs at least once so they are well coated with the sauce. Pepper to taste.

Serve with white rice and a vegetable like baby bok choy or cabbage. Serves 4-6. Here is a picture of how Old Man River enjoys this dish.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Asian Noodles with Chicken and Veggies

Ingredients

• 1 boneless chicken breast
• 1 tbsp of soy
• 1 tbsp of sesame oil
• 1 tbsp of rice wine
• 1 tsp of cornstarch
• 6 tbsp of canola oil
• 2 celery stalks
• 2 carrots
• 1 cup of chopped mushrooms
• 1 onion
• 1 bunch of green onions
• 8 oz. of low mein noodles or thai noodles
• 1/4 cup of unsalted peanuts
  

Sauce

• 1/8 cup soy or mushroom soy
• 2 tbsp of wine vinegar
• 2 tbsp of sesame oil
• 2 tbsp of rice wine
• 3/4 cup of stock
• 1 tsp of cornstarch
• pinch of sugar

Spices

• 3 tbsp of minced garlic
• 2 tbsp of chili paste with garlic (use less if you don't like it really spicy)
• 1 tbsp of minced ginger
• 3 stalks of green onions minced

Preparation

1. Cut chicken breast into small thin strips. It is easier to do if the chicken breast is slightly frozen. Toss the chicken with the soy, sesame,wine and cornstarch mixture. Set is aside.
2. Clean celery stalks and peel carrots.
3. Cut celery and carrots on into thin slices on a slant. The carrot slices can be further cut in half.
4. Chop the remaining green onions and set aside.
5. Peel onion. Cut the onion in half and thinly slice the halves.

Noodle Preparation

1. If you are using the low mein noodles, the type that is found in the refrigerated section on the supermarket, heat them in about 3 tbsp of sesame oil and add 1/2 cup of stock, toss lightly. Set aside. (The stock will be soaked up.)
2. If you are using the dry thai noodles, soak them in boil/very hot water until they are soft, probably about 5 minutes. Don't cook them in the water or they become too mushy.

Cooking

1. a large skillet, add 3 tbsp of canola oil and heat until the oil starts to shimmer. Add the chicken and cook thoroughly. Add 1 tbsp of spice mixture and coat the chicken thoroughly. Remove from the pan and set aside.
2. Add 3 tbsp of canola oil and the remaining spice mix. Cook until fragrant. (It is important to add the veggies one at the time, since they all have varying cooking times. This will ensure that all the veggies are cooked while still retaining their flavor and texture)
3. Add the white onions and cook until it starts to wilt, about 2 minutes.
4. Add the mushrooms and cook until it starts to wilt.
5. Add the carrots, cook a few minutes.
6. Add the celery and cook a few minutes.
7. Return the cooked chicken to the mixture and mix it thoroughly with the vegetables.
8. Add the peanuts and mix them in.
9. Add the noodles and thoroughly mix them into the pot.
10. Make sure that the cornstarch is thoroughly mixed into the sauce and pour sauce into the pan.
11. Mix and thoroughly combine all the ingredients. Put the lid on the pan and let the dish rest on the stove with the heat off. Rest for about 3 minutes.
12. Now it is ready to serve. Sprinkle the chopped green onion.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Healthy Mooshoo

Ingredients

• 1/2 a small cabbage (about 2 cups shredded)
• 1/2 cup of dried wood ear mushrooms (auricularia)
• 1 cup of dried chinese black mushrooms
• 1 bunch of green onions
• 4-8 oz of thinly sliced meat (pork, chicken, beef)
• 1tsp of sesame oil
• 1tbsp of soy sauce
• 1tsp of cornstarch
• 2tsp of vodka
• olive oil
• salt to taste
• dark soy or dark mushroom flavored soy
• Mandarin pancakes
• hoisin sauce

Hints

• It is easier to slice the meat if it is slightly frozen. So if the meat is frozen, it will be ready to slice about an hour after you take it out of the freezer. Or, place the meat in the freezer for about an hour and then slice.
• Use pre-sliced wood ears if you can find them at your local asian market .

Instructions

1. Reconstitute the dried wood ears and mushrooms in hot water or stock for about 30 minutes or until soft. Drain the liquid and reserve for later.
2. Marinade the meat in the soy, sesame oil, vodka and cornstarch.
3. Thinly slice mushrooms and wood ears.
4. Core the stem of the cabbage. Using a sharp knife thinly slice the cabbage. Rinse with water and spin dry with veggie spinner.
5. Clean the green onions, set aside 3 stalks of green onions. With the remaining stalks slice them diagonally so they are about 1 inch long.
6. Finely chop the rest of the green onions.
7. Heat a large skillet with a 2tbsp of olive oil. .
8. Saute the meat until cooked. Remove and set aside
9. Add 2 tbsp of olive oil to the pan.
10. When the oil has began to shimmer, add the cabbage.
11. Saute for about 2 minutes and add mushrooms.
12. Add the wood ears.
13. Stir and continue to cook until the cabbage starts to wilt.
14. Add the cooked meat and stir it in.
15. Salt and add a splash of soy.
16. Transfer to a dish and top with finely chopped green onions.

To serve, heat Mandarin pancakes according to directions. Fill the pancake with mixture and add a dollop of hoisin sauce. Wrap the pancake and enjoy.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Chinese Dipping Sauce

Ingredients

• 1tsp fresh grated ginger root
• 1 clove garlic, chopped fine
• 1 tbsp Chinese sesame oil
• 3 tbsp soy sauce
• 1/2 tsp ground cayene pepper, reduce for a less spicy sauce
• 2 green onions, chopped
• 1/4 cup red wine vinegar

Directions

1. Use a fine cheese grater to grate the ginger root into a mixing bowl
2. Mix garlic, green onions, and cayene pepper with the ginger. Stir thoroughly.
3. Add sesame oil, soy, and vinegar. Stir thoroughly.
4. Serve with Chinese dumplings, pot stickers, egg rolls, or any other Chinese food.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved