Red Sauce Wontons

Red Sauce Wonton Pic

The Best Wontons Recipe

If you like Chinese Wontons, you’re going to love this Red Sauce Wontons recipe.  It’s generally sweet and spicy but you can control exactly how much you want of each, easily.  It’s true that this recipe was once on P.F. Chang’s menu.  I’m not quite sure if it is anymore but I’ve broken down a restaurant size recipe and created this family size equivalent with medium heat.  So feel free to adjust the Chili Oil, Chili Paste and sugar to your desired preference.

Wontons

Recipes made with Wontons

If you’re looking for more of a traditional Wonton Soup recipe, CLICK HERE.  Also, I make the best Pot Stickers and my Shrimp dumplings recipe is amazing so you need to check those out too.  Pot Stickers are also know as Gyoza, which is seasoned and flavor ground pork that is steamed inside of a wonton wrapper that is folded into a crescent moon shape and pan fried.  Shrimp Dumplings are very similar, only they are stuffed with seasoned and ground shrimp, instead, then steamed and pan fried. Oh, and did I mention the Dipping Sauce?  Mmm, mm, mm!

Red Sauce Wontons Ingredients:

1/2 lbs Ground Pork
1/4 tsp Powdered Ginger
1/4 tsp Garlic Powder
1 pkg Wonton Wrappers

Red Sauce
1 cup Soy Sauce
3 tbsp White Vinegar
1 tbsp Chili Oil
1 tbsp Chili Paste
1 tbsp Sesame Oil
1/4 cup Sugar
2 Garlic Cloves, chopped
1 tbsp Canola Oil

Serve 5 Wontons with 2 oz of Sauce and Garnish with Green Onion and Cilantro.

Lomo Saltado – Asian and Spanish Fusion

Youtube Lomo Saltado Main pic

Lomo Saltado was first introduced to me through my wife at my Mother in Laws house.  It’s a Peruvian family tradition in her family.  And because it’s one of her favorite dish’s, I have pursued and studied many different recipes.  I now believe I have come up with the best way to cook Lomo Saltado and if you asked my wife, she would agree.

Now if you don’t know what this recipe is all about just imagine Asian and Spanish Fusion.  And, the very name, “Lomo Saltado” is clearly pointing to the salt content.  Some of which comes from the soy sauce.  That’s not to say that this is a Salty dish, just that nearly all of the major ingredients are salted; the Beef, the soy marinade and the french fries.  I hope you give this a try!

CLICK HERE for Mongolian Beef
CLICK HERE for Lomo Saltado with Hashbrowns

Lomo Saltado Ingredients:

1/2 lbs Sliced Beef, Bottom Round Chuck
12 to 15 French Fries
2 Garlic Cloves, chopped
1/2 cup Fresh Cilantro, chopped
1/4 Red Onion, sliced
1 Tomato, sliced
2 Yellow Peppers, sliced
2 tbsp Lemon Juice
1 tbsp Balsamic Vinager
1 tbsp soy Sauce
1 tsp Cumin
1 tsp Kosher Salt, or to taste
3 oz Red Chili Sauce or Enchilada Sauce, CLICK HERE for Recipe

How to Make Chili Oil

Chili Oil peppers

The Best Chili Oil

Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done.  It’s very straight forward and easy to make.  Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen.  You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.

Chili Oil Ingredients:

1 cup Red Chili’s
2 cups Canola Oil

To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining.  Other ingredients can be added, if you want more flavor than just the heat.  Garlic and Ginger are great examples but the possibilities are endless.

Poor the oil into your favorite receptacle or mason jar for safe storage.  On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something.  And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.