Sweet and Sour Chicken

My Mother's recipe

1 lb. chicken
1 T. oil
1 medium sized onion, chopped
2-3 cloves of garlic, minced
2 carrots, sliced
1 green pepper, chopped
2 8 oz. cans pineapple chunks
1/4 c. vinegar
3 Tbsp. brown sugar
3 Tbsp. ketchup
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 tsp. ginger
6 servings of jasmine or brown rice, cooked

Cute chicken into 1/2 inch pieces. Brown in oil. Reduce heat to low. Add onion and garlic. Cover and cook 10 minutes. Add carrots and green peppers. Combine remaining ingredients. Stir, cover and simmer 10 minutes longer. Serve over the rice.

Potstickers

My dad served a mission in Taiwan and this recipe he brought back is a family favorite!

1 lb. ground beef or ground pork
3/4 lb. cabbage chopped
2 Tbsp. green onions(4-5 sticks) chopped
1 tsp. ginger
1 tsp. salt
2 Tbsp. soy sauce
2 Tbsp. sesame oil
wonton wraps

Mix together all ingredients. Place a little dollop in the center of a wrap. Pinch the wrap together(in a triangle shape if using square wraps). Flatten the bottom of the wrap by patting it in some flour. Heat a medium sized skillet over medium-high heat. Add 2 Tbsp. oil. Add enough potstickers to fill the bottom of the pan. Fry until the bottom is golden. Add about 2/3 c. water. Cover and cook until the water is evaporated. Shake to loosen up the potstickers and dump onto a plate. Repeat.