From Pacific Flavors
Filling:
1 12-oz bunch spinach
2 green onions
2/3 lb. ground pork
2 tsp minced ginger
1/2 tsp grated orange peel
1 egg
1 TBS soy sauce
1/4 tsp chinese chili sauce
1/2 tsp salt
24 won ton skins
cornstarch for dusting
2 TBS oil
Sauce:
1/2 cup stock
2 TBS sherry
2 tsp oyster sauce
1 tsp hoisin sauce
1/2 tsp chinese chili sauce
1/4 tsp sugar
2 tsp grated orange peel
Made this once and it was good. The recipe could be customized in many ways. One could also use aged chiles (add some white vinegar and let ferment for 3-6 months).
In a small nonreactive saucepan boil the chiles (if using fresh) and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar if desired.
Serves 4.
This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini.
| 1 | cup white wine |
| 1/2 | cup minced shallots |
| 4 | medium cloves garlic , minced |
| 1/2 | cup chopped fresh basil |
| 1 | bay leaf |
| 4 | pounds mussels , cleaned and debearded |
| 2 | cups crushed tomatoes |
| 1/4 | cup olive oil |
Crunchy Pea Salad from the JL Seattle Classic Cookbook Serves 6-8
2-10 oz pkg green peas, thawed
1/2 C chopped celery
2 green onions chopped
10 slices bacon, cooked, drained and crumbled
1/3 C salted sunflower seeds or cashews
Dressing
1/2 C sour cream
1/2 C mayo
I usually just make a half of the dressing recipe.
Mix together dressing. Toss ingredients with dressing and serve.