Valentine Fortune Cookies

Yield: makes 20 cookies

Ingredients

2 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
3 tbsp vegetable oil
1/2 cup flour
1 1/2 tsp corn starch
1/2 cup sugar
1/4 tsp salt
4 tbsp water

pink melting chocolates (optional)

sprinkles (optional)

Instructions

1. Preheat oven to 400 degrees.

2. Print out your fortunes and cut them so they are about 2 inches across and 3/4 of an inch in height.
Have them ready to go before you start baking.
3. Prepare your workspace with a wooden cutting board, a coffee mug, and a muffin tin.
4. In a large bowl combine egg whites, vanilla, almond and oil. Use a hand mixer to beat until frothy.
5. In a separate bowl sift together the flour, sugar, cornstarch, and salt. Add the water and mix until
you form a thick and pasty dough.
6. Slowly add the frothy egg whites to the thick and pasty dough, and mix until the dough becomes
soupy.
7. Spoon the dough onto a silicone baking mat or a greased cookie sheet by the tablespoon full. Start
by just making two cookies at a time. Use the back of the spoon to spread the dough into a thin
circle.
8. Bake for 5-6 minutes or until the edges of the cookie turn golden brown. Remove from the oven
and promptly take one cookie and place it on the wooden cutting board. Place your fortune in the
center and fold the cookie in half. Quickly pick up the cookie so the rounded edge pointing up and
the flat side pointing down. Place the middle of the flat side over the edge of a coffee mug and pull
the corners down to shape the fortune cookie. Place the cookie in a muffin tin to help keep its
shape until it hardens completely.
Ingredients:

For the marinade:

1/2 tsp. baking soda

1 tsp. sugaar
1 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. water
2 tbsp. vegetable oil
1 1/2 lbs. flank steak, sliced into thin strips (or the pre-sliced stir fry beef from the
grocery store)
For the rest of it (see note below regarding sauce):

3/4 c. low-sodium soy MUST be low-sodium or it will be way too salty

3 tbs. brown sugar
5 garlic cloves, minced
3 tbsp. flour
4 1/2 tbsp. vegetable oil
2 heads broccoli, crowns only
Instructions:

To marinate the meat, whisk together all marinade ingredients, then toss the
steak in with it to coat. Cover and refrigerate at least one hour, or overnight.

In a small bowl, stir together soy sauce, brown sugar, garlic, and flour until
smooth. Set aside.

In a large wok or saute pan, heat 2 tbsp. veggie oil over high heat until
shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
broccoli to a plate.

Reduce heat to medium high. Carefully add remaining tbsp. of oil, then add
marinated meat and half of the sauce mixture. Saute for 3-4 minutes,
stirring often, until meat is cooked through. Stir in broccoli and remaining
sauce. Saute 1 minute more, then serve hot over rice.
 Better-Than-Takeout Chicken Fried Rice
Ingredients

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until
tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of
skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly
heated
 Sharon * Scallion Pancakes
Recipe type: Breakfast, Appetizer/Side
Author: Serious Eats Extra-Flaky Scallion Pancakes
Prep time: 1 hour
Cook time: 4 mins
Total time: 1 hour 4 mins
Serves: 4-6
Ingredients
FOR THE PANCAKES:
2 cups all-purpose flour
1 tsp salt
1 cup boiling water
up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens
about 1/4 cup vegetable oil, for cooking
sea salt to taste
FOR THE DIPPING SAUCE:
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp grated fresh ginger
3 tsp sugar
Instructions
1. Place flour and salt in the bowl of a food processor (see note below). Pulse to combine, and then slowly
pour in about cup of boiling water while the processor continues to run. If the dough hasnt clumped
together around the blade after about 15 seconds, add more water a tablespoon at a time just enough to
help the dough come together. Transfer your dough to a floured board or counter-top and knead briefly
to form a smooth ball.

2. Place dough in a bowl and cover with a damp towel or plastic wrap and allow to rest at room
temperature for at least 30 minutes (or up to 24 hours in the fridge).

3. Divide dough into four equal pieces. On a floured workspace, gather your first piece into a smooth ball
and roll out into a disk about 8 inches in diameter. Using a pastry brush (or your fingers), coat the top of
the disk in a very thin layer of toasted sesame oil. Roll the disk into a cylinder, then twist into a spiral,
pinching the ends and tucking them underneath. Flatten gently with your hands, and then roll again into
an 8-inch disk.

4. Paint the disk in another layer of sesame oil and then distribute cup sliced scallions across the top.
Carefully roll up dough into a cylinder, then twist into a spiral, flatten gently, and re-roll into a slightly
smaller disk than your first. Repeat rolling process with remaining three pieces of dough.
5. Heat about a quarter of the vegetable oil in an 8-inch non-stick or cast-iron pan over medium-high heat.
When oil begins to shimmer, cook one pancake for about 2 minutes, shaking pan occasionally, until the
bottom of pancake has turned golden brown. Flip with tongs or spatula (be careful of hot oil!), and cook
for about 2 more minutes until the top side is golden, too. Transfer to paper towel to drain. Repeat for
remaining 3 pancakes.
This is my Orange Chicken Recipe with Secret Sauce
Ingredients

2 lbs boneless chicken breast, cubed

1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
1/4 teaspoon salt
1/4 teaspoon pepper
cooking oil
1 1/2 cup water
4 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped

Cooking Procedure

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and
pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot. Share and Enjoy!