HAM FRIED RICE

• 4 cups cooked rice (2 cups raw)
• 1/4 lb ham cut into 1/8 inch cubes
• 2 stalks of green onion chopped (separate the green and the white parts)
• soy sauce to taste (Golden Mountain)
• oyster sauce to taste (Lee Kum Lee Panda brand)
• 1/8 tsp sesame oil
• 2 eggs (mixed)
• frozen pea and carrot mix
• 4 Tbsp vegetable oil

Heat 1 Tbsp oil at high heat.  Add egg and cook like an omelet until done.  Seat aside and cut into cubes.  Heat remaining oil.  Add white part of onion.  Fry until barely brown.  Stir in following order (and stir between each addition): ham, peas and carrots, rice, soy sauce, oyster sauce, eggs, green part of onion and pepper.  Stir for another 5 minutes.  Final touch with sesame oil.

*For shrimp lovers, add 1/2 lb fresh shrimp before ham and cook 3 min until done before adding the rest of the ingredients.

-Tricia Ware

POT STICKERS

Filling:

• 2 chicken breasts finely chopped (can use ground chicken or pork)
• 1 chopped green onion
• 1 can chopped water chestnuts (can substitute 1/2 cup cabbage)
• 1 Tbsp soy sauce (Golden Mountain)
• 1/2 tsp chopped ginger
• 1/2 tsp sesame oil
• dash pepper
• 1 shredded carrot
• 1 egg yolk

Mix all ingredients above.
Set aside for 15 min.
Seal together with egg white.

• 1 package gyoza
• 1 cup chicken broth

Heat 1 Tbsp vegetable oil.
Fry pot stickers until bottom are brown (5-6 min).
Add chicken broth and cover tightly.
Reduce heat to low simmer until all liquid is absorbed (10 min).

Sauce:

• 2 parts soy sauce (Golden Mountain)
• 1 part rice vinegar
• 2 parts water
• 1/2 part sugar
• some chili oil (pepper oil)

Alternate Sauce:

• 1 tsp chopped ginger
• 3/4 cup sour cream
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp chopped green onion
• 1 1/2 tsp sugar

-Tricia Ware