Two springs ago I planted parsnip seeds in the garden, hoping for a good harvest of parsnips in the autumn, but that first year was disappointing with only one pitiful parsnip to show for it. Not deterred, I tried again last spring, planting in a different location and found that the parsnips were much happier. They liked the extra warmth of the sunnier spot, the deeper soil, and extra compost we added to the bed, and they thrived. We had plenty to roast in the late autumn and plenty to test for overwintering in the bed. Yes, I learned that you can indeed leave parsnips in the ground during the winter and pull them out as you need them, just make sure you mark off where they are and keep them covered with a few inches of soil. They actually got sweeter with successive frosts.

So when I pulled the last of the parsnips earlier this week I decided to make a little snack, some healthy chips which can go with sandwiches, soup, or a party appetizer. They are super easy, just slice the parsnips thin on the diagonal and toss them with a little olive oil and some kosher salt and your favorite spices, then bake in the oven. That’s it, just a little work and no messy frying. And for the record, Michael is particularly fond of the Cajun parsnip chips.

So if you still have some parsnips hanging around in your garden, or if your neighbor does, give this a try. It might just convince you to plant more parsnips this year.

SPICY OVEN-FRIED PARSNIP CHIPS

Serves 2 to 4.

Equipment

baking sheet, lined with foil
medium bowl

Ingredients

4 parsnips, scrubbed clean, sliced thin on the diagonal
4 tablespoons olive oil
1 teaspoon kosher salt
2 to 3 teaspoons spice mix, to taste

SPICE SUGGESTIONS
Cajun spice mix
curry powder
chili powder

Preparation

1. Place the oven rack in the middle and preheat the oven to 400° F/200° C.

2. In the medium bowl, stir together the olive oil, kosher salt, and your chosen spice mix. Toss with the sliced parsnips, then lay the parsnip slices on the prepared baking sheet, spreading them out.

3. Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes. Removed from the oven and transfer chips to a plate lined with a paper towel to drain, then serve.

More Recipes From Our Garden

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Food Blogga – How to Talk Turnips to Firemen: Roasted Root Vegetables with Maple Sage Glaze

Soup Chick – Curried Carrot Coconut Soup

Food Gal – Parsnip Buttermilk Pie

Sprout & Pea – Root Vegetable Salad With Pickled Garlic

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

We keep quite a few different kinds of hot sauce in our pantry, and one of my favorites is Cholula, that familiar bottle you see on the table in restaurants all over the country. We usually have a couple bottles on hand, my favorites being the Chipotle and the Chili Garlic, and we use them in all sorts of dishes. We shake it over eggs, chili, soups, tacos, enchiladas, fajitas, burgers, add it to marinades and sauces, you name it.

In this crab dip, which is great Super Bowl party food, I combined four teaspoons of Cholula with a minced jalapeño for some spicy goodness with the cream cheese and the crab. Michael thought it tasted great, the crab flavor came through, and the heat was safe for party fare. But if you really like it hot, you could go for more heat and douse on the Cholula and add another jalapeño.

When it’s all hot, bubbly, and good, bring it out of the oven and have a basket of your favorite tortilla chips on the buffet table for dipping.

HOT AND SPICY CRAB DIP

Serves 12 to 16.

Equipment

medium mixing bowl
hand mixer
9×9 baking dish, lightly coated with cooking spray

Ingredients

2 (8-ounce/226 g) packages light cream cheese, softened
1/2 cup (114 g) light sour cream (I suggest Daisy brand.)
1/4 cup (60 g) mayonnaise
1 medium yellow onion, minced
5 cloves garlic, minced
1 jalapeño pepper, seeded and minced
4 teaspoons Cholula Hot Sauce, or more to taste
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
3 (6-ounce/170 g) cans crab meat, drained and separated
1/2 (57 g) cup grated sharp cheddar cheese

Preparation

1. Place the rack in the middle of the oven and preheat to 350° F/175° C.

2. Using the hand mixer, mix the cream cheese, sour cream, and mayonnaise in the mixing bowl until thoroughly combined. Add the onion, garlic, jalapeño, and Cholula, and continue mixing until combined. Stir in the crab meat.

3. Spread the mixture in the prepared baking dish, then sprinkle the grated cheese around the top. Bake in the preheated oven until the cheese is melted and lightly browned and the crab mixture is bubbling, about 30 minutes. Remove from the oven and allow to cool about 5 to 10 minutes, then serve.

More Party Dips

More Hot Dip Recipes From Around the Blogs

Pinch My Salt – Baked White Bean Dip with Rosemary and Parmesan

Gluten-Free Goddess – Hot Artichoke Dip, Gluten-Free + Vegan

My Baking Addiction – Pizza Dip

Savour Fare – French Onion Dip, Homemade in the Crockpot

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Whether you are hosting a Super Bowl party or going to one, planning for some nibbles is on the to do list. Chips and crackers always make the list, and if you want something a little different while still keeping it easy, wonton crackers are definitely a go to party appetizer. They are simple to make, no messy frying because you bake them in the oven and they get nice and crispy in a flash, plus you can make them a day or two before the party.

When I make these, I gather up a bunch of different spices and seeds, such as poppy seeds, black and white sesame seeds, cumin seeds, curry powder, chili powder, garlic powder, coarse sea salt, and cinnamon and sugar mix (if I want some sweet crackers), and then I create combinations of toppings so I have a variety of crackers. You can serve these with your favorite warm or cold dips, just set them all out in different bowls around the crackers and you are ready to go.

WONTON CRACKERS

Makes about 60 crackers.

Equipment

2 baking sheets, lined with foil

Ingredients

1 package wonton wrappers
canola oil spray
2 egg whites

SUGGESTED TOPPINGS
coarse sea salt
poppy seeds
sesame seeds
black sesame seeds
cumin seeds
curry powder
garlic powder
chili powder
cinnamon + sugar

Preparation

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375° F/190° C.

2. Take a stack of about 10 wonton wrappers and cut them in half into triangles. Leave the rest in the package so they don’t dry out. Lay the triangles on the baking sheet close together and cut more triangles as necessary to fill the sheet. Spray some canola oil on the triangles, then flip them over. Brush the top side of the triangles with the egg white.

3. Sprinkle on whatever combination of toppings you like. Sprinkle spices first, then add seeds and salt. Bake in the preheated oven until golden brown and crispy, about 7 to 9 minutes, rotating the pans about halfway through. Remove and allow to cool on the pan, then keep in an airtight container for up to 1 week.

More Easy Appetizers

More Recipes with Wontons From Around the Blogs

The Perfect Pantry – Asparagus Wonton Wraps with Hoisin, Wasabi, or Mustard Filling

80 Breakfasts – Simple Wonton Noodle Soup

Viet World Kitchen – Sriracha And Crab Rangoon Wontons

La Fuji Mama – Churro Wontons with Salted Butter Caramel Dipping Sauce

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The inspiration for this harissa hummus came while I was devouring an amazing bowl of grilled harissa chicken tagine at Urban PL8 in Atlanta last May. A group of us had gathered there for dinner on the last night of BlogHer Food and everything they brought out was delicious. There’s something about the incredible flavor of harissa that keeps me coming back for more, and as I nibbled away I kept thinking about using harissa with hummus because it seemed like a perfect pairing of Middle Eastern and North African flavors.

After I made the first batch, Michael was a changed man. My chipotle hummus had been his favorite, but this harissa hummus became his new favorite. To make this hummus, you’ll need some harissa, either purchased or homemade. Making it is pretty easy, and you’ll have enough for about two batches of hummus. Harissa can be pretty strong, so if you aren’t used to it consider the 1/2 cup measurement a suggestion and start with a couple tablespoons and add to taste.

Like other kinds of hummus, this one makes a great snack or appetizer with vegetables and pita chips, and I like to use it as a condiment on pita sandwiches.

HARISSA HUMMUS

Makes 3 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
1/2 cup harissa sauce
3 or 4 cloves garlic, minced
1 teaspoon lemon juice

Preparation

In the bowl of the food processor, add the beans, tahini, harissa, garlic, and lemon juice. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in some of the additional seasoned oil from the jar of harissa, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Total processing time will be about 3 to 5 minutes for best texture.

More Hummus Recipes

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Kalyn’s Kitchen – Sweet Potato Hummus with Olive Oil and Sumac

Panini Happy – White Bean Hummus with Chives

eCurry – Grilled Vegetable and Hummus Tart

FatFree Vegan Kitchen – Cucumber Hummus

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I’m excited to be working with The Real Women of Philadelphia and GoodBite again this year, and as part of their recipe contest, I created two video recipes to share with you. This first recipe is for an elegant yet easy appetizer, an Italian goat and cream cheese layered torta with prosciutto, Kalamata olives, and fig jam. The appetizer plays texture and flavors against each other: the richness of the goat and cream cheeses, the saltiness of the prosciutto and olives, and the sweetness of the fig jam.

You can create your own dishes with cream cheese for a chance to win $500. Visit The Real Women of Philadelphia for more details.

CREAMY CHEESE TORTA WITH PROSCIUTTO, KALAMATA OLIVES, AND FIG JAM

Serves up to 24 with other appetizers, up to 12 as an only appetizer.

Equipment

medium mixing bowl
hand mixer
7-1/2×3-1/2×2-inch loaf pan or 1-quart bowl
plastic wrap

Ingredients

8 ounces (227 g) Philadelphia Cream Cheese, softened
8 ounces (227 g) goat cheese, softened
1/4 cup (60 ml) milk
2 cloves garlic, minced
1/4 cup chopped chives
1/4 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
1/2 cup finely chopped Kalamata olives
4 slices prosciutto, cut in thin strips
1/2 cup fig jam

SERVE WITH
whole grain crackers
thin sliced toasted artisan bread

Preparation

1. In a medium mixing bowl, mix the cream cheese, goat cheese, and milk until it is smooth and spreadable, about 2 minutes. Add the minced garlic, chives, salt, and pepper and mix well.

2. Line a 7-1/2×3-1/2×2-inch loaf pan or 1-quart bowl with plastic wrap.

3. Carefully spread one-third of the cheese mixture around the bottom of the pan. Add the prosciutto strips, spreading it to the edges of the pan. Spread another third of the cheese mixture over the prosciutto layer. Sprinkle the chopped olives over the cheese, spreading to the edges of the pan. Top with the remaining cheese mixture, spreading it smooth.

4. Fold the plastic wrap over to cover the torta and refrigerate for at least 2 hours, overnight is best.

5. To serve, fold back the plastic wrap and invert it onto a serving plate. Carefully remove the plastic wrap from the top of the torta. Let the torta stand at room temperature for 10 minutes, then top with the fig jam before serving.

More Recipes with Cream Cheese

Disclosure: I am a paid contributor for The Real Women of Philadelphia.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Every year we plant a few new (to us) tomato varieties to see how they grow in our garden, and one of our new favorites for this year is the Amish Paste, a meaty plum tomato that doesn’t have too much juice, so it’s perfect for sauces and salsas. Our plant has grown huge, over 9 feet tall, and has been a prolific producer of smallish 2-ounce tomatoes.

Hockey Guy and I picked some to make this salsa fresca, a simple no-cook salsa that young kids can help with and older kids can tackle on their own. The work is all in the chopping, and Hockey Guy had a fun time practicing his knife skills on the tomatoes, garlic, and cilantro, while I chopped the onion and jalapeno.

He did a fine job dicing the tomatoes.

And he really liked juicing the limes.

The salsa makes a great appetizer, or you can spoon it over any kind of Mexican food, an omelet, or scrambled eggs.

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: slicing, chopping.
• Onions can be a little tricky to grasp while chopping, so let an adult take on that job if you are making the salsa with young children.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knives. Teach older children knife safety, such as keeping fingers back from the blade, and laying the knife down on the board when not in use.

SALSA FRESCA

Makes about 3 cups.

Equipment

1 quart serving bowl

Ingredients

1 pound meaty plum tomatoes, diced
1 small red onion, peeled and diced
1 jalapeno, seeded and deveined, finely chopped (or more to taste)
4 cloves garlic, peeled and minced
juice of 1 lime
1/4 cup chopped cilantro (or more to taste)
pinch of sea salt

Preparation

Toss all of the ingredients together in a bowl and stir. Allow to rest for at least 15 minutes, then serve. Refrigerate any leftovers for up to 3 days.

More Kids Cook Monday Recipes

More Salsa Recipes From Around the Blogs

Herbivoracious- Smoked Pineapple and Tomatillo Salsa

No Recipes – Fire Roasted Corn Salsa

Kalyn’s Kitchen – Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno

Use Real Butter – Salsa del Norte

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Being the sole lover of sushi in my family is a bit lonely at times. Michael isn’t into it and when I’ve brought home little boxes of vegetarian California rolls and shared them with the boys, they are more likely to leave it than take it. So I pass by the sushi restaurants and just occasionally pick up a box of sushi at Wegman’s when my cravings come on, or I cheat and make some faux sushi like these little crackers at home, though once I take a bite it doesn’t feel like cheating at all. I whip up a cream cheese and sour cream dip with tamari soy sauce and grated ginger, then layer it on whole grain crackers with thin sliced avocado, English cucumbers, and smoked salmon, then top it off with fresh chives from the garden.

This recipe is party sized, but I keep the dip in the refrigerator and indulge my cravings with just a cracker or two or even as a vegetable dip. It’s good either way.

SUSHI ON A CRACKER WITH TAMARI GINGER DIP

Makes 24 crackers.

Equipment

medium bowl
hand mixer
medium storage container with lid

Ingredients

8 ounces (227 g) sour cream
4 ounces (113 g) cream cheese, softened
3 teaspoons tamari soy sauce
2 teaspoons grated fresh ginger
2 green onions, thinly sliced (green part only)
24 whole grain crackers
24 (1-inch) long avocado slices
24 thin slices English cucumber
24 (1-inch) squares smoked salmon
48 (2-inch) chive pieces

Preparation

1. In a medium mixing bowl, mix the sour cream and cream cheese until blended. Add the tamari, ginger, and green onion and stir until thoroughly combined.

2. Transfer to a storage container and refrigerate until the flavors have married and the dip is completely chilled, at least 2 hours.

3. On each cracker, place an avocado slice, 1 teaspoon of tamari dip, a slice of cucumber, and a square of salmon. Top with 2 chive pieces, laying crosswise.

More Easy Appetizer Recipes

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Gluten-Free Goddess – Raw Cashew Hummus

Inspired Taste – Baked Wonton Cups

Brown Eyed Baker – Hot Reuben Dip

Two Peas & Their Pod – Strawberry Mango Salsa

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

My first experience in an Asian grocery store was on the island of Saipan back in 1989. I was still new to the small island and its mix of cultures, and Asian ingredients were not part of my vocabulary, so browsing through a bewildering array of soy sauces left my head spinning and I couldn’t tell a Japanese shiro from a Chinese light. It all looked the same to my untrained eyes. So I bought the only brand I recognized, Kikkoman, in a rather large plastic jug and took it home. It took some time, but I slowly learned to appreciate the flavor of soy sauce, especially as part of the classic island sauce, finadene.

Of all the different soy sauces I’ve tried over the years, tamari is my favorite. It has a richer flavor than other types of soy sauce, and I use it all the time. My favorite super fast lunch is a broiled or grilled salmon filet on a bed of mixed greens with a drizzle of tamari on top. Call me crazy, but I could eat that simple meal a couple times a week. My other favorite thing to do with tamari is roast almonds. It’s fast and easy to make, and a healthy snack or appetizer.

You can find several different brands of tamari in Asian grocery stores and other well-stocked stores, and there’s even a gluten-free tamari from San-J.

TAMARI ALMONDS

Serves 4.

Equipment

baking sheet lined with foil, lightly coated with cooking spray

Ingredients

1 cup (141 g) raw almonds
3 tablespoons tamari soy sauce, regular or gluten-free

Preparation

1. Preheat the oven to 350° F/175° C.

2. Spread the raw almonds on the prepared pan and roast in the preheated oven for 5 minutes.

3. Remove from the oven and drizzle the tamari all over the almonds, stirring as you go to fully coat.

4. Return to oven and roast for 10 more minutes. Remove and allow to cool completely. Store in an airtight container for up to 1 week.

More Easy Appetizer and Snack Recipes

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Wasabimon – My Best Homemade Chicken Soup

eCurry – Shrimp with Scallions and Garlic in Chile Tamari Sauce

Herbivoracious – Kaffir Lime Dipping Sauce

Gluten-Free Mommy – Ginger Flank Steak

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

About two years ago, a researcher for Molly O’Neill contacted me about a pickled green tomatoes recipe that I had posted from my sister Angela. She liked the family twist on the recipe and interviewed both of us, but when we didn’t hear anything back we assumed that the recipe had not been selected for her upcoming book. So you can imagine my surprise when I received an email last fall announcing the arrival of One Big Table, and then my delight to learn that they had included the recipe (page 71).

Even if our recipe had not been included, I would have bought O’Neill’s book in a heart beat. It’s more than just a cookbook, it’s full of stories of the incredible bounty of dishes that make up American cuisine, and is as eclectic as the mix of people who’ve chosen to make this country their home. There’s a certain romance, a sense of nostalgia brought on by flipping through the pages and spotting names of dishes that I remember from childhood or even my travels overseas, and I appreciate the evident care taken to absorb the depth and breadth of the cultures represented in our country. The book features many food bloggers, some you may recognize and others may be new to you: Todd Porter and Diane Cu, Doug Ducap, Manisha Pandit, Ben Herrera Beristain, Annie Lau, Deseree Anne Kazda, and too many more to list here.

While we were visiting my parents over spring break, my mother chose to make Dorothy Steen’s Award-Winning Pimento Cheese Dip (page 56). Pimento cheese dip (aka Carolina Caviar, Atlanta Pâté, and a few other colorful names) is a southern classic with many variations. The basic recipe has sharp cheddar cheese, mayonnaise, and a jar of chopped pimentos, and after that it’s up to the cook’s tastes. You can serve it chilled or baked, it’s entirely up to you, just have a pile of crackers or pita chips ready and you’ll have a fast and delicious southern treat for any party.

I am giving one copy of this terrific cookbook along with a signed bookplate from Molly O’Neill. To enter, leave a comment telling us about your favorite family recipe. Please make sure your email address is correct so I can contact you if you are the lucky winner. Apologies to my international readers, but the book can only be shipped within the continental U.S. The contest closes at 8 P.M. EST on May 9, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Lisa S., winner of the book and signed bookplate!

[Disclosure: I purchased my own copy of the book and am providing the book for this giveaway.]

(Print this recipe)

DOROTHY STEEN’S AWARD-WINNING PIMENTO CHEESE DIP

Adapted from One Big Table, by Molly O’Neill.

Makes about 3 cups.

Equipment

food processor

Ingredients

16 ounces (454 g) sharp cheddar cheese, shredded
4 ounces (113 g) canned pimentos, drained and chopped
1/4 cup (52 g) mayonnaise
1 tablespoon lemon pepper
1 tablespoon fresh lemon juice
2-1/2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot sauce

Preparation

In the bowl of the food processor, process all ingredients until combined but slightly chunky, about 15 seconds. Transfer to a serving bowl, cover, and refrigerate until the cheese has set and the flavors blended, about 2 hours. Serve with whole grain crackers or thinly sliced baguette.

More Appetizer Recipes

More Mentions of One Big Table From Around the Blogs

Baking Bites – One Big Table

One Hot Stove – One Big Table

The Amateur Gourmet – Dinner on Ellis Island

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

When our boys see Asian dishes on the menu, they tend to get excited. Builder Guy inevitably asks if we’re having Chinese dumplings with the meal, Top Gun requests Chinese chicken and broccoli whether it’s on the menu or not, and Monkey Boy says he just wants chicken (or a lollipop). Fortunately Monkey Boy generally comes around once we start eating, so we are progressing out of the annoying overly picky phase.

These chicken lettuce wraps are one of their favorites because they like the chicken and they like that it’s finger food. They are perfect for this week and the Chinese New Year celebration, and they make great party appetizers. I’ve doubled the original recipe from Helen Chen so we can have leftovers because the boys enjoy taking it to school and eating it for lunch with brown rice. They also like to help make it, though either Michael or I still take over on the stir-frying. As they grow older and learn more about kitchen safety we’ll give them more opportunities to get behind the wok.

All the ingredients can be found in well-stocked grocery stores or international stores, though you can substitute fresh shitake mushrooms for dried if you can’t find those.

This is how you make the chicken, as modeled by Builder guy, age 8, and Michael, age withheld.

Soak the dried mushrooms in hot water.

Make the marinade and stir in the chicken.

Make the sauce.

Chop the vegetables.

Wash and dry the lettuce.

Sitr-fry the chicken and vegetables.

Enjoy!

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping, stir-frying.
• Assign the simpler tasks, such as mixing the marinade and sauce and washing and drying the lettuce leaves, to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knives or hot woks. Make sure an adult or older child or teenager does the chopping and stir-frying.
• The oil in the wok will be hot, so be careful when adding the chicken and watch for splatters.

CHINESE CHICKEN LETTUCE WRAPS

Adapted from Easy Chinese Stir-Fries, by Helen Chen.

Serves 4 to 6 with leftovers.

Equipment

2 medium bowls
small bowl
wok

Ingredients

16 medium dried shitake mushrooms, softened in hot water for 15 minutes
6 teaspoons cornstarch, divided
2 tablespoons Chinese cooking wine or dry sherry
2 tablespoons light soy sauce
1 pound (454 g) ground chicken
2 teaspoons sugar
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
4 tablespoons canned chicken broth
2 tablespoons chili-garlic sauce, or more to taste
1 (8-ounce/226 g) can bamboo shoots, diced
1 (8-ounce/226 g) can water chestnuts, diced
4 stalks celery, diced
1 cup petite frozen peas, thawed
6 scallions, thinly sliced
4 tablespoons canola oil
6 sliced unpeeled fresh ginger
2 tablespoons sesame oil

SERVE WITH
romaine lettuce leaves, washed and patted dry, torn in half
cooked brown rice

Preparation

1. CHICKEN MARINADE: While the mushrooms soak, whisk together 4 teaspoons of cornstarch, wine, and light soy sauce in a medium bowl. Add the chicken and mix well.

2. SAUCE: In a small bowl, whisk together 2 tablespoons cornstarch, sugar, hoisin sauce, dark soy sauce, chicken broth, and chili-garlic sauce. Make sure the cornstarch is completely dissolved.

3. VEGETABLES: Drain the mushrooms and squeeze them dry. Remove the stems and discard, then chop the rest into bite-size pieces. In a medium bowl, combine the mushrooms, bamboo shoots, water chestnuts, celery, thawed peas, and scallions.

4. COOK: Pour the canola oil into the bottom of a cold wok and add the sliced ginger. Heat until the wok and oil are very hot and the ginger releases its fragrance. Remove the ginger and discard. Add the chicken mixture and cook while stirring until the chicken is cooked and crumbly, about 3 to 4 minutes. Add the vegetables and stir well, cooking until they are heated through, about 2 to 3 more minutes. Stir in the sauce and continue cooking for about 1 more minute. Drizzle the sesame oil over it all and stir. Transfer to a serving bowl or platter and serve with the lettuce leaves and rice.

More Kids Cook Monday

More Chinese Recipes From Around the Blogs

Rasa Malaysia – Sweet and Sour Pork

Appetite for China – Chinese Scallion Pancakes

Use Real Butter – Chinese Almond Cookies

No Recipes – Char Siu (Chinese BBQ Pork)

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.