"JeanineAlyse" > wrote in message
oups.com...
> Well, this new-to-me product saga began (here) with the Toasted Sesame
> Oil that y'all taught me was primarily just for flavoring. Okay, I can
> certainly respect that concept, but knowing not why I even bought the
> little bottle, how 'bout some use suggestions? (Cooking ones, Sheldon,
> me bud.) All I can find through googling through several pages is how
> to make my own, not how/where to use the already made product.
>
> Next, I have no idea how to use the latest new-to-me that sounded very
> tempting when I saw it in my cooks.com catalog tht I just had to have
> it. It's Chinois, Shanghai Peanut Sauce. Again, as far as I can see
> google only gives me the how-to-make-its.
>
> Ideas and product after-opened storage instructions, anyone?
>
> ...Picky ~JA~


Toasted Sesame oil is a must for gyoza! :-)

Gyoza
------------------
2 chicken breasts, the boneless, skinless variety
1 can water chestnuts, drained and minced
1/4 cup bamboo shoots, drained and minced
1/4 cup minced green onion
1/4 cup minced bok choy (optional)
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 pkg gyoza wrappers (usually found next to wonton wrappers, yakisoba,
etc...depending on the stores in your area)
1. Cook and then mince the chicken. When cool, combine with all of the
other ingred. except the gyoza wrappers.
2. Place about 2 tsp of filling in each wrapper. Wet one side of wrapper
edge and seal. Repeat until filling is gone. (If you have too many, these
freeze wonderfully--do not cook before freezing)
3. Put a small am't of oil in pan (skillet or wok)
and heat. Add 6-8 gyoza and brown on both sides. Add 1/4 cup of water and
cover for 1 minute. Remove from pan and serve.
NOTE: you can (and I sometimes do) skip the water and serve crunchy.
Equally delicious!)

GYOZA DIPPING SAUCE
----------------------------------
1/4 c soy sauce
1 tsp hot sauce or 1/2 tsp chili paste (Sriracha is a good choice)
2 tsp sesame oil

Combine in a small bowl and serve with gyoza.

ENJOY!

kimberly