As of last Thursday the Chinese New Year is in full swing. If you haven’t done anything to celebrate don’t worry, you have planty of time. It doesn’t end until the full moon on Friday, 2/18. On this final day is the Lantern Festival and it is celebrated at night. For ideas on how to celebrate see http://www.theholidayspot.com/chinese_new_year/
The above photo is the finished project I did with the kiddies in my life. They colored in the pictures and mailed them to me. Phil and I really enjoyed getting them in the mail. It’s a fun way to keep in touch.
Phil and I did a lot of celebrating this weekend. There were many events. This includes a super bowl party, of course. I made a pretty sweet appetizer that everyone loved. I’m sharing the recipe here:
MU SHU WONTON CUPS
24 wonton wrappers (in produce section of supermarket)
2 T. hoisin sauce
1 Cup diced chicken (or pork, tofu, whatever)
4 T. soy sauce, divided
3 T. water
1 T. sugar
1 T. toasted sesame oil
2 t. cornstarch
2 t. vegetable oil
3/4 Cup shredded carrot
3/4 Cup tiny chopped red bell pepper
3/4 Cup scallions (green onion)
extra scallions and sesame seeds for garnish
PREHEAT oven to 400 degrees.
SPRAY both sides of wonton wrappers with cooking spray. Tuck into muffin cups. (either mini muffin cups or regular sized) Bake 6-8 minutes, until golden.
MIX chicken (or whatever) with 2 T. hoisin sauce and 1 T. soy sauce. Set aside. In another bowl whisk 3 T. soy sauce, water, sugar, sesame oil, and cornstarch. Set aside.
HEAT oil in a skillet over med-high, add red pepper, carrot, and green onion. Cook 3 minutes, then add sauce mixture. Simmer until sauce thickens, about 1 minute. Add meat and hoisin sauce mixture. Simmer 1 minute more. Remove from heat.
FILL wonton cups with skillet mixture.
GARNISH with green onion and sesame seeds.