FRESH VEGETABLE WONTONS
Oil for frying
¼cup low sodium soy sauce
1 tbsp. sherry
1 medium clove garlic, minced
2 tsp. chopped fresh ginger
1 cup chopped bok choy ½ cup chopped snow peas
¼cup chopped bean sprouts
¼cup chopped red pepper
¼cup chopped water chestnuts ½ tbsp chopped fresh ginger
1 large clove garlic, minced ½ tsp. salt
¼tsp. pepper
30 wonton wrappers
Add oil to “MAX” fill in George Forman® Lean Mean™ Fryer; heat to 350ºF.
Meanwhile, in small bowl, combine soy sauce, sherry, medium garlic clove and 2 tsp. ginger; set aside.
In medium bowl, combine remaining ingredients except wontons.
Place 6 wrappers on a cutting board. Brush the edges of 2 adjacent sides of the wrapper with water. Place about 1 tbsp. filling in center of wrapper. Fold in half forming a triangle and having 2 dry sides close on wet sides. Pinch to seal.
Place closed wontons in fryer basket and lower into hot oil. Fry about 3 minutes until golden brown on both sides and cooked through, about 5 minutes.
Spin on high for 1 minutes.
Drain on paper towels. Keep warm. Repeat with remaining wontons. Serve dipping sauce with wontons.
Makes 6 to 8 servings.
YUCA STICKS WITH AIOLI SAUCE 1 pkg. (1 lb.) frozen yuca
Oil for Frying
½cup extra virgin olive oil
2 tbsp. fresh lemon juice ¼ cup minced green onion
2 tbsp. chopped fresh Italian parsley
2 large cloves garlic, minced
Cook yuca according to package directions. Drain and place in bowl. Cover and refrigerate until cold or overnight.
Add oil to “MAX” fill in George Forman® Lean Mean™ Fryer; heat to 375ºF. Combine oil, lemon juice, green onions, parsley and garlic; set aside.
Cut yuca into strips. Place about 24 strips in fryer basket and lower into hot oil. Fry about 3 minutes until golden brown on all sides and cooked through.
Spin on high for 1 to 2 minutes. Serve with aioli dipping sauce. Makes 6 to 8 servings.
15 | 16 |
