Recipe(tried): Chinese Feast (Yummy!) Crab Puff Rangoon, Spicy Chicken with Cabbage, Sesame Pork

We are having a small get-togeher tomorrow with a few friends. We all love Chinese food so we decided this would be the menu. I will be making whats below.Others will bring: Fried Rice, Egg Rolls with different dipping sauces. Hot & Sour Soup, Barbecued Ribs, Shrimp Toast, Marinated Broccoli & Stir Fried Beef with Eggplant. For dessert Cherry Cheesecake. Also with this we will be having hot tea.

Crab Puff Rangoon
20 appetizers

1 pkg.(6 oz.) frozen (thawed) or canned crabmeat
2 pkgs.(3 oz. each) cream cheese, softened
1/2 tsp. salt
1/4 tsp. garlic powder
40 wonton skins (about 1 lb.)
1 egg, slightly beaten
vegetable oil

Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat; chop.

Mix crabmeat, cream cheese, salt, & garlic powder.

Brush wonton skin with egg.Place heaping teaspoonful crabmeat mixture in center of wonton skin.(Cover remaining skins with plastic wrap to keep them pliable.) Top with another wonton skin; press edges to seal. Brush egg on center of each side of puff. Make a pleat on each of 4 sides,pressing to seal. Repeat with remaining wonton skins.(Cover puffs with plastic wrap to keep them from drying out.)

Heat vegetable oil(1 1/2 inches) in wok or deep fryer to 350 degrees. Fry 4 or 5 puffs at a time,2 minutes or till golden brown, turning 2 or 3 times,drain on paper towels. Serve with sweet & sour sauce,if desired.

Spicy Chicken with Cabbage
4 servings

1 lb. boneless, skinless chicken breasts
2 Tbls. cornstarch
1 tsp. salt
1/8 tsp. white pepper
8 dried black mushrooms
1/2 medium head cabbage
4 green onions(with tops)
1 medium red bell pepper
2 tsp. cornstarch
1 tsp. sugar
2 tsp. water
2 tsp. finely chopped garlic
2 tsp. finely chopped gingerroot
2 tsp. chili paste
2 tsp. soy sauce
3 Tbls. vegetable oil
3 Tbls. vegetable oil
1/4 cup chicken broth

Cut chicken into 1 by 1/2 inch pieces. Toss chicken, 2 Tbls. cornstarch, salt, & white pepper in medium bowl. Cover & refrigerate 20 minutes.

Soak mushrooms in hot water 20 minutes or till soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove & discard stems; cut caps into 1/2 inch pieces.

Cut cabbage into 1 inch pieces. Cut green onions diagonally into 1 inch pieces. Cut bell pepper into 1 inch pieces. Mix 2 tsp. cornstarch, the sugar & water. Mix garlic, gingerroot, chili paste & soy sauce.

Heat wok (or electric skillet) till very hot. Add 3 Tbls. oil; tilt to coat sides. Add chicken; stir fry 2 minutes or till chicken turns white. Remove chicken from wok (if particles of chicken stick to wok, wash & thoroughly dry wok.)

Heat wok till very hot.Add 3 Tbls. veg. oil; tilt to coat sides. Add mushrooms, cabbage & garlic mixture; stir fry 2 minutes. Add broth; cook & stir 2 minutes. Stir in cornstarch mixture, cook & stir 10 seconds or till thickened. Add chicken, green onions & bell pepper; cook & stir 2 minutes or till chicken mixture is evenly coated. Increase heat to high; stir fry till excess moisture evaporates.

Sesame Pork
4-6 servings

1 1/4 lb. pork boneless loin
1 egg, slightly beaten
2 Tbls. cornstarch
2 Tbls. vegetable oil
1 tsp. salt
1 tsp. light soy sauce
1/4 tsp. white pepper
2 Tbls. cornstarch
2 Tbls. water
2 Tbls. vegetable oil
2 tsp. dried ground chili
2 tsp. minced garlic
1 tsp. minced gingerroot
3/4 cup sugar
3/4 cup chicken broth
2/3 cup vinegar
2 tsp. dark soy sauce
Vegetable oil
2 oz. rice stick noodles
3/4 cup all purpose flour
3/4 cup water
3 Tbls. cornstarch
1 Tbls. salt
1 tsp. baking soda
3 Tbls. Toasted Sesame Seed (Heat large skillet till hot, reduce heat to medium low. Add sesame seed, cook & stir till they are light brown, about 2 minutes)
2 Tbls. chopped green onions (with tops)

Trim fat from pork loin;cut pork into 3/4 inch pieces. Mix egg, 2 Tbls. cornstarch, 2 Tbls. vegetable oil, 1 tsp. salt, 1 tsp. light soy sauce & the white pepper in a medium bowl; stir in pork. Cover & refrigerate 30 minutes.

Mix 2 Tbls. cornstarch & 2 Tbls. water. Heat 2 Tbls. vegetable oil over medium heat in a 2 quart saucepan; reduce heat to low. Add chili, garlic, & gingerroot; cook 30 seconds. Add sugar, broth, vinegar & 2 tsp. dark soy sauce; heat to boiling. Add cornstarch mixture, cook & stir 15 seconds or till thickened. Keep sauce warm.

Heat vegetable oil (1 inch) in wok to 425 degrees. Fry noodles, 1/4 at a time 5 seconds or till puffed, turning once; drain on paper towels.

Reduce oil temperature to 350 degrees. Mix flour, 3/4 c. water, 3 Tbls. cornstarch, 1 Tbls. salt & the baking soda. Stir pork into batter till pork is well coated. Fry 15-18 pieces of pork at a time, 4 minutes or til light brown, turning occasionally; drain on paper towels.

Increase oil temperature to 375 degrees. Fry pork all a one time 1 minute or til golden brown; drain on paper towels. Place noodles on heated platter. Mix pork with sauce; pour over noodles. Sprinkle with sesame seed & green onions.