Chinese take-out...take-in!

I know that I have been a total slacker lately at updating. & obviously I need to change it to MY RECIPE CLUB. I promise there are other people in this club & that it is not just me pReTenDinG to have friends! Anyway...I've decided to post a super fun group dinner party project. The idea is instead of take-out...you invite people over & do take-in. It is up to you whether or not you want to give out the recipes in advance or just have people bring ingredients & do it all together. If you do the later, just make sure you have space for everyone to cook & a little more time. This is what we did for New Year's Eve & it was a total BlAsT! Hope you enjoy!

We'll start with the appetizers...

{Pork Wontons & Sweet 'n Sour Sauce}

1 pkg square wonton wrappers
1 lb ground pork
1 bunch green onions
1 egg
2 TBSP sugar
3 TBSP soy sauce
2 TBSP vinegar
1 small can water chestnuts
vegetable oil {for frying}

Filling

Brown pork (don't overcook). Drain fat add egg. Allow egg to scramble and then mix into the pork. Add chopped green onion, sugar , soy sauce, vinegar & chopped water chestnuts. Stir & mix well. Allow filling to cool slightly.

Place about 1 TBSP filling in the center of each wrapper. Fold in half (to make a triangle shape) . Brush edges with water or egg wash & press firmly to seal.

If you have a fryer you can defiantly use that. & if not heat vegetable oil (at least 2 cups) in a large pot. (You can tell the oil is ready when you put the handle of a wooden spoon on the bottom of the pan & bubbles come up). Carefully drop the wontons into the oil, not too many at a time, and cook until golden brown. You might need to flip them half way through. Place the cook wontons on a plate lined with paper towel to drain off the fat.

Sweet & Sour Sauce

1/3 cup ketchup
3/4 cup sugar
2/3 cup water
1/4 tsp. salt
{Bring to a boil & then add...}
1/2 cup water
2 TBSP cornstarch
1 TBSP soy sauce
1/4 cup apple cider vinegar

Boil for 1 minute. Then remove from heat.
Serve wontons on a large platter with the sauce on the side in a small dish.

{Chicken Lettuce Wraps}

Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts (ground...you can ask your butcher to do this for you)

1 cup water chestnuts, chopped

2/3 cup mushrooms, chopped

3 tablespoons onions, chopped

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red Chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice & sesame oil. Mix well & refrigerate the sauce until ready to use. Combine the hot water with the hot mustard & set this aside as well. Eventually add your desired amount of mustard & chili sauce to the "special sauce" mixture to top the lettuce wraps.

Bring oil to high heat in a wok or large frying pan. Season & brown meat in the pan.

While the chicken cooks mix stir fry sauce together in a small bowl & set aside.

Add mushrooms, water chestnuts, garlic & onions to the chicken. Add the stir fry sauce & cook for a couple of minutes.

Serve in lettuce "cups" & top with "special sauce".