Pork Ravioli With Lime And Malt Vinegar Dipping Sauce Recipes

Steps:

• Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
• Whisk or shake well to combine and set aside (this is the dipping sauce).
• In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
• Add the pork and mix very gently with your finger tips until just blended.
• Place the pork mixture in the fridge for 30 minutes to firm.
• Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
• Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
• Place another wrapper on top.
• Press the edges together to seal while working out any air bubbles.
• If a wrapper tears, throw it away and start over.
• If you want to be fancy, trim the edges with a zigzag pastry wheel.
• Repeat with the remaining filling and wraps.
• Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
• Drain the ravioli.
• Serve drizzled with the sauce.
• Garnish with thin slices of lime and chopped fresh chives if you like.
• To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag.
• Enjoy!

Steps:

• Combine ingredients in a large jar with a tight fitting lid.
• Close jar and shake thoroughly.
• Serve immediately or store in refrigerator for up to a week.

Steps:

• Mix together ingredients for the dipping sauce.
• For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
• Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
• Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
• Serve warm or old with the vinegar dipping sauce.

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Steps:

• Cook pasta per package directions.
• Cook pork in heated pan, w/olive oil. Season. Cook until pork is about halfway done, still pink inside.
• Add in asparagus, cooking until pork is done.
• Stir together soup and water, add to pan.
• Cover and simmer on low until asparagus is tender.
• Add pasta, stir and serve.

Steps:

• In large skillet, brown the chicken in the oil.
• Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
• Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
• Serve chicken and sauce with rice.