Combine cocoa powder, powdered sugar and 1/4 cup water in a small saucepan. Stir until well combined. Add cream and cook, stirring, over low heat for 5 mins, or until heated and smooth.
Meanwhile, combine cherries and jam in a bowl.
Heat oil in a large heavy-bottomed pot over medium heat. Working in batches, deep-fry wonton wrappers for 20 seconds, or until golden. Using a slotted spoon, transfer to paper towels.
Dust fried wonton crisps with powdered sugar. Serve topped with cherries, chocolate sauce and toasted coconut.
Beat eggs lightly.
Heat the oil in a wok over high heat.
Add the green onions and eggs, and stir for 10 to 20 seconds.
Add rice and the diced pork; stir briskly for 2 minutes.
Season with salt and soy sauce; mix well and serve.
ven 425 degrees.
Slice pork thin and cut into 1
Filling: Mix pork, spinach, garlic, scallion, salt, sherry
In a bowl, mix first 7 ingredients.
Place about 1 teaspoon of meat mixture in the center of the wonton skin, fold over, bring the two corners around in shape of wonton and press corners of the wrapper together (seal with the egg yolk and water mixture).
Fry in hot oil for 3 to 5 minutes.
Drain on paper towel.
Serve with \"Sweet and Sour Sauce\".
n the center of a wonton skin.
Fold in
Combine all ingredients except wonton wrapper and blend very well. Wrap about 1/2 teaspoons of filling in each wonton wrapper by folding one side to form a triangle. Seal with a few drops of water; set aside. Deep fry and drain on paper towel. Serve with plum sauce.
Plum Sauce:.
Combine all ingredients and blend very well. Place in a saucepan and bring to a boil.
egrees C).
Sprinkle the pork with salt and pepper. Heat
ays prior.
Thinly slice pork chop crosswise, then cut each
se fresh shiitake for this recipe.
Cut the garlic chives
Cut wonton wrappers into strips about 1/
slow cooker. Place the pork roast into the slow cooker
Use recipe for Minute Rice (number of servings you prefer). Dice pork chops and fry in small amount of oil (number of pork chops depend on servings of rice).
Add green onions to pork chops and mushrooms; simmer for a few minutes.
Mix rice with pork chop mixture and simmer on low heat, about 3 to 5 minutes; stir occasionally to prevent sticking.
(This can also be prepared in a wok.)
Serve over chow-mein noodles; sprinkle with soy sauce.
Cut shiso leaves in halves. Place a piece of shiso and a cube of cheese in the center of a wonton wrapper. Fold the wonton wrapper in half diagonally, shaping into a triangle. Moisten to seal the edges well. Heat oil to 375 degrees and deep-fry the wonton until brown.
Place the stock, carrot, ginger, soy sauce and 2 cups water in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5-7 mins or until the carrot is tender.
Add the noodles and wontons. Simmer for 5 mins or until the wontons are cooked. Stir in the choy sum and pork. Simmer for 2-3 mins or until the pork is cooked.
Ladle the soup into serving bowls. Serve sprinkled with onion.
aintain salad crispness. Top with fried wonton wrapper strips.
ost a recipe called \"Ramen Stir fry\"). Toss the fried rice to
ith chopped scallions, cashews and fried wonton noodles.
Lightly coat with oil. Add pork and stir-fry for 2
In Dutch oven, cook pork chops in oil and 1/4 cup soy sauce. Remove and set aside.
Fry rice in remaining liquid.
Add more soy sauce slowly until light brown in color.
Put pork on top of rice and set aside.
Put more soy sauce in deep pan and saute coleslaw and onion powder.
Scramble eggs loosely.
Remove and chop.
Mix all together.
Serve with duck sauce and sweet and sour sauce.
Recipe may be doubled, except for eggs.