Chinese Stir-fry & Vegetable Rangoons

Day 269

Chinese Stir-fry & Vegetable Rangoons

Chinese Stir-fry

Fresh, homegrown snow peas were the inspiration for this whole meal. The more you pick the more they grow so we're trying to use them as much as possible.

Snow peas & green onions

Stir-fry Ingredients

1/3 lb snow peas

4 carrots

1 lb mushrooms

2 onions

1 red pepper

1/2 lb bean sprouts

1/2 lb fresh pasta, cooked

Stir-fry ingredients

Stirfry Sauce

Original recipe (the Basic Stir-Fry Sauce one)

2/3 cup soy sauce

1/2 cup veggie broth

1/3 cup rice vinegar

3 1/2 tbsp white sugar

1 tbsp sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

Directions

This dish requires a bit of prep and a few steps. All veggies need to be washed and chopped. The pasta has to be cooked then set aside and the sauce needs to be made. The veggies need to be stir-fried, then mixed with the sauce and noodles.

Chinese Stir-fry

Vegetable Rangoons

I've posted a rangoon recipe before but this one is slightly different. In addition to the cream cheese, green onions and soy sauce, I also added minced snow peas, diced red pepper and finely chopped bok choi, which changed the flavor and texture. 

Ingredients

1 package cream cheese

2 tsp soy sauce

5 green onion stalks, chopped

1 bunch of baby bok choi, chopped fine

6 snow peas, finely diced

2 tbsp finely chopped fresh red pepper

1 package wonton wrappers

Water for sealing

Rangoon ingredients

Directions

Clean your counter-top really well. Mix first 5 ingredients in a medium bowl. Arrange wonton wraps on the counter in a grid and wet 2 adjacent edges on each. Drop 1 tsp filling in the center of each wrap and fold opposite edges together to seal.

Making rangoons

Fry in 1" sunflower oil and drain on paper towels. Serve with Compliments Sweet Chili Heat sauce.

Vegetable Rangoons

Reviews/Comments

This was amazing and gets a 10 from me.

Laura thought the bok choi rangoons were perfect and delicious and she loved them. Gets a 10 from her too.