We are supposed to get a storm in the next few days with the possibility of SNOW!!! Good old Flagstaff, AZ has been miserable this winter without the snow. Nathan and I are really hoping for this promised storm!!
So we were both off work today and we sort of had a lazy day. We did computer stuff (emails, site updates etc.), then we went to check out the newly built Bed Bath & Beyond and we got some fun stuff. We don’t have many big stores here in Flagstaff so the visit to this new store was quite exciting for us. We found a two-burner griddle for $19.99 with a $10.00 rebate… Yes, that is a $9.99 griddle with the works!! We also got some fun candles.
After our houseware shopping we went to Albertson’s and bought some groceries. I accidentally left my debit card at home so we had to pay for our groceries with gift cards; it was an eventful shopping trip.
We try to actually cook decent meals when we have the nights off work together. Tonight we decided to try something new, the food turned out pretty good and the preparation was not too difficult. We had Cream Cheese & Crab Wontons with Chicken Vegetable Stir Fry.
Cream Cheese & Crab Wontons- You need:
1 package of Wonton Wrappers (we found ours in the produce section of Albertson’s near the tofu and other fun stuff.)
1 egg (beaten)
1 Teaspoon of salt (we use more than this and we prefer sea salt)
1 package of cream cheese (softened to room temperature)
1 can of Crab Meat (drained lump-style)
2 tablespoons of flour
4 cups of vegetable shorting for frying (or use just plain vegetable oil)
Optional Sauce for dipping
In a large bowl you mix the cream cheese, flour and the crab meat. You place on tablespoon of the crab mixture in the middle of the wonton wrapper; you brush the beaten egg on the edges on the wonton wrapper (to help the sides stick together). Then you fold the top corner over the crab mixture and you press the edges together (this makes a triangle), then you take the two long ends of the triangle and you pinch them together to make the “wonton” shaped thingy.
You can use your wok to fry the wontons or a deep fryer or a really deep frying pan. We placed the vegetable shortening into our wok and melted it down, if you are using vegetable oil all you need to do is heat the oil. When the oil is hot you jut drop a wonton into it. The outside of the wonton should bubble. Wontons are done when golden brown (about 2 1/2 min). We scooped the wontons out of the wok with a strainer and let them sit on a paper-toweled plate. This helps to absorb the grease.
Chicken & Vegetable Stir Fry- You need:
1 tablespoon peanut oil (we used wok oil)
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger (we used ground ginger)
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1 can (8 oz) water chestnuts
1/4 cup reduced-sodium soy sauce (we used regular soy sauce)
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth (we used our homemade chicken broth)
It is easier if you chop everything and have it all ready for cooking before you even begin adding things to your wok or frying pan. Everything cooks so fast that you wont have time to chop and prepare stuff after you start cooking.
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn broccoli and chestnuts cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp/tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice or stir fry noodles. Enjoy!!!