Gyoza (Japanese Pot Stickers)

1 lb ground beef
1/3 c chopped onion
1/3 c chopped green pepper
1 tbsp minced ginger
1 tbsp minced garlic
1/2 c grated carrots
1 egg
won ton wrappers
2-4 tbsp oil

(Can use grated cabbage or chopped won bok in place of green pepper and carrots.)

Mix all ingredients well (except wraps) and sprinkle with salt, pepper and soy sauce. Put filling mix in center of wrap. Moisten slightly around the edges of the wrap and fold into a triangular shape. Press with fork to pleat and seal edges. Heat 2 tbsp oil in wok and place wrapped gyoza in pan so they do not touch. Cook until brown, then flip to other side and cook until light brown. Then place 2-4 tbsp water in pan lid and dump onto gyoza. Cover pan immediately and steam for 2 minutes. Remove from pan and serve.

Sauce:
Mix a little rice vinegar, soy sauce, and chili sesame oil to taste. Chili oil will make it hotter. Serve with white sticky rice.

Recipe Submitted by Michelle Skousen (recipe exchange)

Thai Chicken Satays

1 pkg satay season mix from Oriental Food store (contains 2 packets)
1 lb chicken breasts, cut into strips
wooden skewers for meat
1/4 c coconut milk (cheapest at oriental food store)
3 tbsp oil
1 large cucumber
1/2 red onion
2 red chilies (optional)
4 tbsp vinegar
4 tbsp water
6 tbsp sugar
1/2 tsp salt

Marinate chicken strips 2-3 hours in packet from seasoning mix. Then place individual strips on skewers. BBQ on grill until cooked through.

Make cucumber salad in advance. Mix vinegar, water, sugar, and salt. Pour over cucumbers in small chunks, red onion in small pieces and chilies (optional). Mix together. Set aside in serving bowl.

Peanut sauce: Follow directions on back of satay seasoning mix packet. Mix contents of other sauce packet in pan with coconut milk and oil. Bring to a boil then simmer for 15 minutes. Place in another serving bowl when ready to serve.

Satays should be eaten with peanut sauce drizzled over and then cucumber salad on top. Odd combination, but delicious in your mouth!

Recipe Submitted by Hollee Mackay (recipe exchange)

Shoyu Chicken

1 cut up fryer chicken
1 c soy sauce
1 c sugar
1 c water
3-4 c cooked sticky rice

Combine soy sauce, sugar, and water in crockpot - mix well. Add chicken. cook 4-5 hours until chicken is tender. Serve chicken and sauce over warm rice. Can also be done in a large pan on top of the stove and only takes about 1 hour to cook.

Recipe Submitted by Michelle Skousen (recipe exchange)