Zucchini and Mahi Stir Fry

Zucchini and Mahi Stir Fry
Recipe adapted from Meet Me in the Kitchen

Marinate:
1 pound cubed mahi mahi (with fish only marinate for 20-30 minutes max)
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce

2 large zucchinis, halved and sliced 1" thick
2-3 yellow squash, halved and sliced 1" thick
1 large onion, halved and sliced
1 large carrot, halved and sliced
1 tsp ginger root, minced
2 cloves garlic, minced

Sauce:
Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the fish and cook until done. Remove fish and repeat with other half. Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked fish. Stir in sauce mix, stir and cook until thickened. Serve with soba noodles or hot rice if desired.

Veggie Potstickers with Soy Dipping Sauce

Veggie Pot Stickers with Soy Dipping Sauce
Recipe adapted from Meet Me in the Kitchen

2 teaspoons canola oil

2 cups angel hair coleslaw with carrots

1/2 cup water

1/3 cup minced green onions

1 tablespoon minced peeled gingerroot

1/2 teaspoon salt

1/2 teaspoon dark sesame oil

1 garlic clove, minced

30 won ton wrappers

2 teaspoons cornstarch

4 teaspoons vegetable oil, divided

1 cup water, divided
Soy Dipping Sauce, recipe below

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add coleslaw; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add green onions, ginger, salt, sesame oil and garlic to bowl; stir well.

Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon veggie mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

You can freeze uncooked potstickers- just place on a baking sheet, place in the freezer until frozen and transfer to a Ziploc freezer bag. When ready to cook, thaw and repeat cooking procedure. You can also cook them from a frozen state, it just takes a few more minutes to get them cooked through.

Soy Dipping Sauce

1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/2 tsp chopped ginger
1 clove chopped garlic
1 green onion, chopped

Mix ingredients together and serve in small bowl.

Mongolian Beef

Mongolian Beef
Recipe from Joelen's Culinary Adventures

2 bunches green onion, cut in 1 inch pieces
1 lb lean beef, sliced thin
salt & pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
1 onion, diced
3-4 cloves garlic, minced
1/4 cup oyster sauce
1/4 cup soy sauce

Season sliced beef with salt, pepper, garlic powder and onion powder.
Sprinkle cornstarch over beef and toss to coat. Set aside.
In hot pan saute garlic and onion in cooking oil until softened.
Add meat and brown.
Add oyster sauce and soy sauce; stir to coat.
Just before serving, add green onions and toss.