Amazin’ Asian Recipes

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Yummy Asian Recipes

Yummy Asian Recipes

Do you love Asian food as much as we do? Check out this list of awesome Asian recipes. There is everything from egg rolls to fried rice to lettuce wraps.

Asian Lettuce Wraps

Asian Lettuce Wraps

Ingredients:
• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Instructions:
• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

• In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

• Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

California Roll Salad

California Roll Salad

Ingredients
• 1/2 cup uncooked white rice
• 1 cup water
• 1 small head iceberg lettuce, shredded
• 1 English cucumber, cut into 1 inch strips
• 2 avocados - peeled, pitted, and cubed
• 2 cups shredded imitation crabmeat
• 2 teaspoons wasabi powder, or to taste
• 1 tablespoon mayonnaise
• 1 tablespoon soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon sesame oil

Instructions:
• Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

• In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Cashew Chicken With Water Chestnuts

Cashew Chicken With Water Chestnuts

Ingredients
• 2 tablespoons cornstarch
• 2/3 cup chicken broth
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast meat - cut into strips
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 (8 ounce) can sliced water chestnuts, drained
• 2/3 cup cashews

Instructions:
• Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.

• Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

Ingredients:
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Instructions:
• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.

• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Crab Rangoon

Crab Rangoon

Ingredients:
• 1 quart oil for deep frying
• 1 (8 ounce) package cream cheese, softened
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons water chestnuts, drained and chopped
• 1 (14 ounce) package wonton wrappers

Instructions:
• In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).

• In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.

• Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

• In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Curried Coconut Chicken

Curried Coconut Chicken

Ingredients:
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Instructions:
• Season chicken pieces with salt and pepper.

• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Egg Rolls

Egg Rolls

Instructions:
• 6 cups cabbage, shredded
• 1 carrot, shredded
• 1/2 cup fresh bean sprouts
• 1 celery stalk, diced
• 2 tablespoons chopped onion
• 1 (4 ounce) can shrimp, drained
• 2 tablespoons soy sauce
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers
• vegetable oil for frying

Instructions:
• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

• Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

• Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

• Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

• Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

General Tsao's Chicken

General Tsao's Chicken

Ingredients
• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• 1/4 cup water

Instructions:
• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Gyoza

Gyoza

Ingredients:
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup chopped carrot
• 1/2 pound ground pork
• 1 egg
• 1 tablespoon vegetable oil
• 1 (10 ounce) package wonton wrappers
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons rice vinegar

Instructions:
• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

• Preheat vegetable oil in a large skillet over medium high heat.

• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

•In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Hot and Sour Chicken Soup

Hot and Sour Chicken Soup

Ingredients:
• 3 cups chicken broth
• 1/2 cup water
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced bamboo shoots, drained
• 3 slices fresh ginger root
• 2 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1/4 teaspoon red pepper flakes
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 3 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 egg, beaten

Instructions:
• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Pad Thai

Pad Thai

Ingredients:
• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons fish sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Instructions:
• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Seared Tuna With Wasabi-Butter Sauce

Seared Tuna With Wasabi-Butter Sauce

Ingredients:
• 2 tablespoons white wine vinegar
• 10 fluid ounces white wine
• 1/4 cup minced shallots
• 1 tablespoon wasabi paste, or to taste
• 1 tablespoon soy sauce
• 1 cup unsalted butter, cubed
• salt and black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 cup chopped cilantro leaves
• 6 (6 ounce) fresh tuna steaks, 1 inch thick

Instructions:
• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.

• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Sesame Noodles With Chicken

Sesame Noodles With Chicken

Ingredients
• 8 ounces uncooked linguine
• 1 cup matchstick-cut carrots
• 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
• 1/2 cup reduced-fat peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 cups chopped cooked chicken breast
• 1 cup thinly sliced green onions
• 2 tablespoons sesame seeds, toasted

Instructions:
• Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.

• Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.

Stir Fried Sesame Vegetables With Rice

Stir Fried Sesame Vegetables With Rice

Ingredients
• 1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large red bell pepper, cut into 1 inch pieces
• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions
• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Sweet and Sour Chicken

Sweet and Sour Chicken

Ingredients
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Instructions:
• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

•When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Thai Beef Salad

Thai Beef Salad

Ingredients
• 1 cup loosely packed fresh cilantro leaves
• 1/4 cup fresh lime juice (about 3 limes)
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons Thai fish sauce
• 1 tablespoon honey
• 2 teaspoons grated orange rind
• 2 garlic cloves, peeled
• 1/2 small serrano chile
• 2 teaspoons olive oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 cups shredded Napa cabbage
• 1 cup grated, seeded, peeled cucumber
• 1/3 cup thinly sliced green onions
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) package broccoli coleslaw
• 1 (11-ounce) can mandarin oranges in light syrup, drained

Instructions
• Combine first 8 ingredients in a food processor; process until smooth.

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

• Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Thai Chicken Pizza

Thai Chicken Pizza

Ingredients:
• 1 (12 inch) pre-baked pizza crust
• 1 (7 ounce) jar peanut sauce
• 1/4 cup peanut butter
• 8 ounces cooked skinless, boneless chicken breast halves, cut into strips
• 1 cup shredded Italian cheese blend
• 1 bunch green onions, chopped
• 1/2 cup fresh bean sprouts
• 1/2 cup shredded carrot
• 1 tablespoon chopped roasted peanuts

Instructions:
• Preheat the oven to 400 degrees F (200 degrees C).

• In a small bowl, stir together the peanut sauce and peanut butter. Spread over the pizza crust. Arrange strips of chicken on top. Sprinkle on the green onions and cheese.

• Bake for 8 to 12 minutes in the preheated oven, until cheese is melted and bubbly. Top with bean sprouts, carrot shreds and peanuts, if using. Slice into wedges and serve.

Thai Ginger Chicken

Thai Ginger Chicken

Ingredients
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon Asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
•1/2 teaspoon Thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Instructions:
• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Wasabi and Panko-Crusted Pork With Ginger Soy Sauce

Wasabi and Panko-Crusted Pork With Ginger Soy Sauce

Ingredients
• 2/3 cup panko (Japanese breadcrumbs)
• 1 large egg white, lightly beaten
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1 teaspoon peanut oil
• Cooking spray
• 1/8 teaspoon salt
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tablespoons sake or dry sherry
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon wasabi paste
• 1/3 cup thinly sliced green onions

Instructions:
• Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

• Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

• Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Fortune cookies

Fortune cookies

Ingredients:
• 1 egg white
• 1/8 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup unbleached all-purpose flour
• 1/4 cup white sugar

Ingredients:
• Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

• Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

• Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

• Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

• Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

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