ixture to pour over the wraps.
Bring oil to high
stir to combine, and cook for about 5 minutes, or until
owl and set aside.
For the spicy sauce: In small
br>Let marinate in refrigerator for 2-4 hours.
Mix
ixed. Let marinate in refrigerator for 4 hours.
Mix together
Preheat oil to 375 degrees F. In a medium bowl, combine batter ingredients.
Using a fork, dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
Combine sauce ingredients in blender. Serve with fried green beans.
nd microwaving on high, uncovered, for two minutes. Gently squeeze out
ermicelli in very hot water for 1 hour.
Bring a
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
immer on low heat. Cook for 10 mins. Remove pan from
edium and boil the sauce for 2-3 minutes or until
Boil rice stick noodles for 2 minutes or until just
ith plastic wrap until ready for service. Heat wok and add
medium saucepan, heat ingredients for sauce and bring to a
For the chicken: In a large
Wash the lettuce, dry, and separate the leaves.
et cook over medium heat for 3-4 minutes, continuously stirring
and garlic; continue to cook for 1 minute. Mix in the
Set beans and chives in separate shallow bowls.
Combine rice, salad dressng and cheese in small bowl.
Set leaves on plate and allow guests to create own lettuce wraps or assemble and serve.
Wheat crackers may be substituted for lettuce wraps. Spoon bean mixture onto crackers just before serving.
For the marinade: Combine all ingredients