Cashew Chicken Stir Fry
Serves 4-6

1/2 cup chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Peanut oil as needed
6 green onions, chopped, some reserved for garnish
1 small onion, cut into 8 wedges
1 red bell pepper, seeded and thinly sliced
1 small carrot, peeled and sliced diagonally
1 cup mushrooms , sliced
1 cup fresh or frozen snow peas
1 pound boneless, skinless chicken, cut into bite-size pieces
1/3 cup cashews
1 teaspoon crushed red pepper flakes
Hot cooked rice as an accompaniment

In a small bowl combine the broth, oyster sauce, cornstarch, honey, soy sauce and rice wine vinegar; set aside. Heat about 1 tablespoon oil in a wok over medium-high heat. Add most of the green onions, reserving some for garnish, and the onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and snowpeas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm. Add 1 tablespoon oil to the wok; add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, cashews, and crushed red pepper flakes; bring to a boil. Cook 1 minute or until thick. Serve over rice; garnish with remaining green onions.

Potstickers
Makes about 80

2/3 pound ground pork
1 cup minced cabbage
1 egg , lightly beaten
1 tablespoon soy sauce
½ teaspoon orange zest
½ teaspoon sesame oil
80-100 wonton skins
½ cup peanut oil (for frying)
1 cup water

In a medium bowl combine the pork, cabbage, egg, soy sauce, orange zest and oil; mix well.
Wet the edges of one wonton skin with water and place one teaspoon of the pork mixture in the wonton. Fold over into a half moon shape, pressing the edges to seal.
In a large skillet with a lid, heat the peanut oil over low heat. Working in batches, carefully arrange the pot stickers in rows closely together. Increase heat to medium; cook uncovered until bottoms are deeply golden, about two minutes.
Pour ½ cup water in pan; cover. Steam until skins are translucent, about three minutes. Uncover and continue cooking until bottoms are very crisp. Transfer to a serving dish and serve with dipping sauce.

Dipping Sauce
1 tablespoon Nam Pla (fish sauce)
3 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon minced fresh mint
1 tablespoon minced cilantro
2 tablespoons canola or peanut oil

Whisk all ingredients together and serve.

Baked Shrimp Toasts
Makes 32

4 teaspoons minced garlic
1 tablespoon minced ginger
1 tablespoon vegetable oil
1 tablespoon mirin
2 teaspoons soy sauce
½ teaspoon salt
¾ pound medium shrimp, peeled, deveined and cut in ¼ inch pieces
3 tablespoons cilantro, chopped
8 pieces dense white bread, such as Pepperidge Farm, crusts removed

In a small skillet, heat oil and cook garlic and ginger until softened and fragrant, about one minute. Add mirin, soy sauce and salt and simmer for one minute. Transfer marinade to a bowl and cool to room temperature. Add shrimp and cilantro, cover and chill for one hour. Preheat oven to 350. On a cookie sheet, bake the bread slices until dry but not browned, turning once after four minutes, for a total of eight minutes. Remove from oven and turn up the heat to 450. Spread tops of hot toast with the shrimp mixture, packing it down in an even layer. Bake until topping is cooked through, 12-15 minutes. With a large spatula, transfer toasts to a cutting board. Cut each toast lengthwise into four pieces. Serve warm or at room temperature.

Crab Rangoon
Makes about 40

8 ounces cream cheese, room temperature
1- 6 ounce can crab, drained thoroughly
1 teaspoon minced garlic
1/8 teaspoon Worcestershire
2-3 drops Tabasco
¼ teaspoon salt
½ teaspoon white pepper
1 egg white
Wonton wrappers
Peanut oil for frying

Mix all ingredients together except the egg white and wonton wrappers. Brush a wonton with egg white; place 1 teaspoon of filling in the center. Press the wrapper around the filling, sealing it in completely, so that it looks like a small pouch. In a wok or large pan, heat 2-3 inches of peanut oil to 325. Carefully drop in a few crab rangoon at a time, frying until golden brown, just a couple of minutes. Drain on paper towels and serve warm. These are good with sweet hot chile sauce.