Lettuce Wraps, Bok Choy, wontons and Kelli

I considered not posting about this meal, only because it was so amazing that I don't think I could ever top it and people would stop reading my blog.


On the occasional Wednesday night Kelli Downey stops by and I make her dinner, that is our arrangement. I trade food for company. I was in the mood for some greasy Chinese food, but now that I do this food blog I felt guilty and decided to make my own.

The Menu:
Tempeh Lettuce wraps
Sauteed Bok Choy
Cream Cheese Wontons



The Lettuce wraps have an addicting quality to them
THEY ARE AWESOME!!!

Ingedients:
8 Ounces Tempeh (cook in boiling water for 30 minutes, pat dry and chop it up)

2 tablespoons light brown sugar

1/2 cup water

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin saice

1 tablespoon lemon juice

2 teaspoons Asian chili paste

2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/4 cup chopped onions (Green!!or white)
1 clove garlic minced
1 cup minced white mushrooms
1 cup minced water chestnuts
leaves of lettuce


While the Tempeh is cooking in the water mix all the ingredients in red together and set aside.

After chopping up the tempeh brown it in oil it should take about 8 minutes on medium heat.Then set it aside
Saute the Garlic and Onions till they are soft. Add the mushrooms and chestnuts to the pan and cook for  2 minutes. Add the Tempeh and the prepared sauce, bring the whole pan to a slow simmer for about 10 minutes stirring occasionally.
Put it in a lettuce leaf, wrap it up and go to town!

 

The Bok Choy is super easy, it is a great side for any oriental dish. Bok Choy is really dirty so make sure you clean it really well. Heat a tablespoon of vegetable oil for sauteing. Cut the leaves off and set aside. Cut the stems into one inch pieces and throw them in the pan first, add 1 tablespoon soy sauce and let the stems get tender, not exactly soft, around 5 minutes. cut the leaves into strips, add them to the pan and cover, stir occasionally to let them cook down, add more soy sauce if you would like.

Wontons

I was afraid to make these, I didn't think they would turn out as great as they did. I have to stop myself from making a whole batch just for Andrew and me, because they are so addicting. So I would suggest making them for a party or you may gain 90 pounds.This recipe makes about 40-I swear I only made 20, on two separate occasions...
Be careful my friends:

1 package wonton wrappers
8 ounces cream cheese, room temperature

1 tablespoon dried parsley

1 teaspoon dried sage
2 teaspoons dried rosemary
2 teaspoons dried thyme
Olive Oil for brushing

Mix all those herbs into the cream cheese evenly. Take one wonton out at a time and brush with olive oil. place 1/2 tablespoon of the cream cheese in the middle. Fold the wrapper closed by bringing each corner into the center, pinch and twist (make sure all the corners are pinched together. Place on a baking sheet and bake at 350 degrees for 10-12 minutes, until golden brown. Let them cool and then share them with many people.

 

Asian simplicity.

Yum.

Bye.