Post by chief_cook2 on Mar 10, 2004 9:26:24 GMT -6
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Vegetable cooking spray
1/2 teaspoon (2.5 ml) vegetable oil
1 T (15 ml) peeled, minced gingerroot
1 T (15 ml) minced garlic
3/4 cup (180 ml) finely shredded cooked chicken breast (skinned
before cooking and cooked without salt)
1/4 cup (60 ml) minced water chestnuts
2 T (30 ml) minced fresh cilantro
1 T (15 ml) minced fresh mint OR 1 teaspoon (5 ml) dried mint
1 teaspoon (5 ml) sesame seeds, lightly toasted
1/2 teaspoon (2.5 ml) ground cumin
1/8 teaspoon (.63 ml) salt
8 egg roll wrappers
1 T (15 ml) water
1 T (15 ml) vegetable oil
2/3 cup (160 ml) water
1/4 cup (60 ml) no-sugar-added apricot spread
1/3 cup (80 ml) reduced-sodium teriyaki sauce
1 teaspoon to 1 T (5 ml to 15 ml) hot sauce (*)
1 T (15 ml) lime juice
Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon
(2.5 ml) oil. Place over medium-high heat until hot. Add
gingerroot and garlic; cook, stirring constantly, until tender.
Remove from heat, and stir in chicken and next 6 ingredients.
Cut egg roll wrappers in half lengthwise. Lightly brush edges with
1 T (15 ml) water. (Do just a few at a time.) Place about 1 T (15
ml) chicken mixture at base right corner of a wrapper half; fold
the right bottom corner over to form a triangle. Continue folding
back and forth into a triangle to end of wrapper half. Repeat
procedure with remaining wrapper halves and chicken mixture.
Coat skillet with cooking spray; add 1 T (15 ml) oil. Add filled egg
roll wrappers; cook 1 minute on each side or until golden. Add 2/3
cup (160 ml) water; cook 5 minutes or until water evaporates,
turning once.
Combine apricot spread and remaining ingredients; stir well.
Serve pot stickers with apricot sauce.
Makes 16 appetizers.
Per appetizer: 53 cal., 5.4 g carbo., 3.7 g protein, 1.7 g fat (0.4 g
sat. fat), 19 mg chol., 158 mg sodium
Vegetable cooking spray
1/2 teaspoon (2.5 ml) vegetable oil
1 T (15 ml) peeled, minced gingerroot
1 T (15 ml) minced garlic
3/4 cup (180 ml) finely shredded cooked chicken breast (skinned
before cooking and cooked without salt)
1/4 cup (60 ml) minced water chestnuts
2 T (30 ml) minced fresh cilantro
1 T (15 ml) minced fresh mint OR 1 teaspoon (5 ml) dried mint
1 teaspoon (5 ml) sesame seeds, lightly toasted
1/2 teaspoon (2.5 ml) ground cumin
1/8 teaspoon (.63 ml) salt
8 egg roll wrappers
1 T (15 ml) water
1 T (15 ml) vegetable oil
2/3 cup (160 ml) water
1/4 cup (60 ml) no-sugar-added apricot spread
1/3 cup (80 ml) reduced-sodium teriyaki sauce
1 teaspoon to 1 T (5 ml to 15 ml) hot sauce (*)
1 T (15 ml) lime juice
Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon
(2.5 ml) oil. Place over medium-high heat until hot. Add
gingerroot and garlic; cook, stirring constantly, until tender.
Remove from heat, and stir in chicken and next 6 ingredients.
Cut egg roll wrappers in half lengthwise. Lightly brush edges with
1 T (15 ml) water. (Do just a few at a time.) Place about 1 T (15
ml) chicken mixture at base right corner of a wrapper half; fold
the right bottom corner over to form a triangle. Continue folding
back and forth into a triangle to end of wrapper half. Repeat
procedure with remaining wrapper halves and chicken mixture.
Coat skillet with cooking spray; add 1 T (15 ml) oil. Add filled egg
roll wrappers; cook 1 minute on each side or until golden. Add 2/3
cup (160 ml) water; cook 5 minutes or until water evaporates,
turning once.
Combine apricot spread and remaining ingredients; stir well.
Serve pot stickers with apricot sauce.
Makes 16 appetizers.
Per appetizer: 53 cal., 5.4 g carbo., 3.7 g protein, 1.7 g fat (0.4 g
sat. fat), 19 mg chol., 158 mg sodium