Sticky Mango Rice

To 2 c warm, cooked rice add 1 1/2 cans coconut cream (start with one can, if rice absorbs it all add more until saucy)

Then add:
1/2-1 c brown sugar depending on desired sweetness 

Top with sliced mangos and serve with ice cream.

Sherrie Boxx

Wendy's Oriental Chicken or Beef Short Ribs

2/3 c thinly sliced green onions
1/2 c soy sauce
1/2 c water
1/4 c sesame oil
2 1/2 T brown sugar
1 1/2 T crushed toasted sesame seeds
1 T minced garlic
1/4 t ginger or 1 T grated fresh ginger
1/2 t ground red pepper
1/8 t black pepper

Marinate 2 hours or overnight.  Remove from sauce and bbq or broil.  Could be baked at 325 degrees for 1 1/2-2 hours or until tender.

Thai Green Chicken Curry

Simmer for 5 minutes:
2 14 oz cans coconut milk
1-3 T green curry paste (taste carefully, 1 T for kids)

Add:
1 lb chicken, sliced thin
2 T thai fish sauce
4 T brown sugar
1/2 c bamboo shoots
1 c frozen peas
2/3 c chicken stock

Simmer for 10 minutes.  Garnish with fresh basil and serve with jasmine rice.  Serves 6.
Additional add-in ideas: 1 can bamboo shoots, frozen peas, cubed egg plant, green pepper

Wendy Robinson

Korean Beef

Marinate 2 days in fridge:

2 lb rib-eye beef sirloin or tenderloin (sliced thin)
3/4 c soy sauce
4 T sugar
2 T sesame oil
2/3 T green pepper, chopped
3 cloves garlic
1/2 bunch green onion, sliced
2 t water

Grill.

Hoisin Chicken Lettuce Wraps

2/3 c finely chopped cooked chicken

2/3 c packaged shredded cabbage with carrot

1 T chopped peanuts

2 T hoisin sauce

few dashes hot sauce

Mix and spoon into lettuce cups.

Claire's Won Ton

1 lb hamburger
5 medium leaves Napa cabbage (shredded, sprinkle with salt and let sit for 10 minutes, squeeze dry)
1/2 regular onion, chopped
2 gloves garlic, finely minced
1 t ginger powder
dash pepper
1/4 c soy sauce

Combine all ingredients.  Roll in small balls and wrap in won ton pi, using water to seal edges.  In medium high pan, heat 1 1/2 T oil and layer of won ton.  Cook until brown on bottom.  Add 1/4 c water, cover and turn down heat to simmer.  Steam about 15 minutes more. (You can also fry won ton in hot oil for crispy won tons.)

Wendy's Thai Chicken Coconut Soup

Combine and bring to boil over high heat:

3 (14 oz) cans coconut milk

3 (14 oz) cans chicken broth (Wendy uses bullion cubes)

3 large T fresh ginger, from jar

1 stalk fresh lemon grass cut into 1" pieces (or lemon grass in tubes)

Thicken broth with 2 T cornstarch.

Add and simmer until chicken is firm and opaque, 5-10 minutes:

3 1/2 lb chicken, cut into thin slices

4 c sliced mushrooms

3 T fresh lime juice

3 T fish sauce

1 1/2 T sugar

2 T Thai green chili paste

2 cans sliced bamboo shoots

frozen peas

Discard lemon grass. Garnish with:

1/4 c fresh basil

1/4 c fresh cilantro

Serve with rice.  Serves 12.