Stir fry sauce

• Place all ingredients in a small bowl and mix well and set aside.

Chicken filling

• Grill chicken until just done, do not over-cook. Allow to cool and then dice.
• If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below.
• In a small bowl or ramekin, mix together the stir fry sauce and set aside.
• Prepare all ingredient by chopping and dicing to pea size pieces.
• Heat the oil in a wok or large skillet over medium high heat.
• Add water chestnuts, onion, garlic, and pepper.
• Stir fry until onions are slightly tender about 2 – 3 minutes.
• Add mushrooms and stir fry for another minute.
• Add chicken and herbs, stir to mix well.
• Add stir fry sauce and mix well to coat.
• Remove from heat.

Asian barbecue sauce

• Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly.
• Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.

Serve

• Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce.

• Drain and rinse beans.
• Place all ingredients in a food processor and pulse until smooth and creamy.

Serve

• Chill and serve with vegetables, crackers, pita chips, or naan flat bread.

• Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
• Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
• Add flour, egg, and green onion. Mix into a batter.
• Heat about ¾″ of vegetable oil in a skillet until shimmering.
• Start by making one test fritter to check oil temperature.
• Place about a tablespoon of the batter carefully into the oil.
• Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
• Turn very carefully to avoid splattering the oil and cook for a few more minutes.
• When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

• Serve with marinara, tzatziki sauce, harisa. curry sauce, spicy salsa, or aioli. They also make an incredible Squash Fritter Po'boy Sandwich!

• Mix the softened cream cheese with the crab meat and set aside.
• Wash and dry the peppers leaving stems intact.
• Halve the peppers length wise beginning next to the stem and cutting to the tip.
• Core and seed the peppers using a spoon to hollow out the peppers. Keep the halves together so you can reassemble.
• Using a knife fill the jalapeno halves with the cream cheese crab mixture. Do not over fill. Remove any extra filling with the edge of the knife.
• Stick the filled halves back together to make a “whole pepper”.
• Starting at the end near the stem, loosely wrap a slice a bacon around the pepper and secure with a tooth pick. Do not wrap the bacon too tight or as the bacon cooks it will squeeze the filling out of the peppers. (I refer to this as the python syndrome).

Grill

• Heat your grill on high.
• Place the poppers on a wire rack over a pan on one side of your grill. Add about one inch of water to the pan.
• Turn off the heat directly under the pan of poppers and close the lid.  Indirect cooking method.
• Cook the peppers for about 45 minutes.  Cooking time will vary depending on your grill.
• The peppers are ready when the bacon appears crisp. Resist the temptation to open the lid of the grill, only peeking in quickly after about 30 minutes to get an idea of your cooking time. Don’t lose your heat!

Serve

• Serve poppers while hot as an appetizer. Grilled pineapple makes a perfect companion.

Spring Rolls

• Begin by slicing and chopping all ingredients (Mise en place).
• Dip a sheet of rice paper in warm water according to the instructions and place it on the wet towel. There is a bit of a knack to working with these wrappers, so just go for it. There is only one way to learn how to work with the wrappers, don’t be afraid.
• Start by placing three shrimp halves in the center of the wrapper, show side or top is face down.
• Add the rest of the ingredients alternating colors and textures.
• Finish with a squeeze of fresh lime.
• Gently fold (stretch) the lower edge of the wrapper up over the ingredients. Fold (stretch) the sides in to create an envelope.
• Close the roll by gently stretching the remaining flap across the roll, re-moistening if necessary to seal.

Sweet Chili Dipping Sauce – Nước mắm pha

• Combine the coconut water, rice vinegar, and sugar in a saucepan.
• Slowly bring mixture to a gentle boil.
• Remove from heat and allow to cool.
• Add the fish sauce, lime juice, chili, garlic and carrots into the cooled mixture.
• Leftover sauce can be frozen for another meal.

Serve

• Serve with sweet chili sauce (Nước mắm pha), peanut sauce, and hoisin dipping sauce.