Chinese Night, Made At Home!


One of our favorite foods besides Italian is Chinese & Vietnamese! When I used to eat meat our favorite things to order were, special/house friend rice & lo mein, orange, general tso, or sesame chicken, pan-fried dumplings, crab Rangoon, egg rolls, and wonton soup! Now that I can’t have meat we have had to change a little. Side note… I love how supportive and wonderful my husband isAt some restaurants we can order shrimp eggs rolls (rare) and shrimp dumplings (also rare), but I have to be careful because for whatever reason one of the most, and over used in my opinion, spices is cilantro… and guess what… I’m allergic. So we have started making Chinese food at home!

I haven’t had a chance to venture out and make shrimp dumplings, egg rolls, or spring rolls yet, but I plan on it soon! One of the best things about making Chinese or Vietnamese at home is that you can make a lot at once for a lot less money! You can break it up into meals, freeze them, and then pull out what you want when you want. Throw it in a skillet and wallah dinner’s ready! Plus the proteins you choose are completely versatile! You have so many options with one type of protein, so you just need to change it up a little with sauce, rice, noodles, and vegetables.

This particular night we decided to have pan seared tuna steak, over a bed of white rice, with fresh homemade crab Rangoon, and a bit of sweet chili sauce! It was delicious! We learned to that we needed to use canned crab instead of imitation crab! The imitation crab doesn’t mix well with the cream cheese, it’s to chunky. We loved the size of the Rangoon and the addition of the chives, they add a nice bite! We actually used a muffin pan to bake the Rangoon, they help them keep their shape, and keep you from over stuffing them. Baking them is a great alternative to frying them, makes them healthier! Of course you can just pinch them close, or fold them over into triangles. Have fun with it! I loved the sweet chili sauce instead of the sweet and sour, because it adds a bit of heat!

Crab Rangoon
*this recipe can be doubled if you would like*

1 block of cream cheese
1 large can of crab (bumblebee is good)
1 stalk of green onion (chives)
1 package of wonton wrappers

This is really simple, and quick!

Drain the crab and put in a bowl. Cream cheese should be room temperature or slightly warmed in the microwave so you can mix it easily. Add the cream cheese to the crab and mix together well. Neatly and finely cut chives and add to cream cheese and crab mixture. Mix everything well. When finished use a small spoon to fill each wonton wrapper and place either on a lightly oiled or sprayed baking sheet or inside a muffin pan. Bake for about 10-15 minutes, watch carefully so they don’t burn. You want the tips to just start turning brown. If your worried about them drying out you can lightly coat them with butter, oil, or an egg wash.

Have a great weekend! Make something fun together!






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