Comments on: Spicy Wontons in Chili Oil (红油抄手)

By: Marc Matsumoto

Marc Matsumoto — Wed, 07 Sep 2022 14:57:34 +0000

In reply to Kathy Stroup. Great idea to serve them on a bed of veggies. It always feels so sinful indulging in a bowl of this, but I think I'd feel a little better about it if I had some cabbage and carrots 😆

By: Kathy Stroup

Kathy Stroup — Mon, 05 Sep 2022 01:28:17 +0000

Such a wonderful dish! The second batch of wontons I served on bowls of shredded cabbage and carrots so that we could enjoy every drop of that amazing sauce. I was able to tailor the amount of chili oil to suit each diner. The texture contrast was lovely! Made a very satisfying lunch.

By: Marc Matsumoto

Marc Matsumoto — Sat, 23 May 2020 01:18:14 +0000

In reply to Dave. Hi Dave, as far as I know ginger juice is not sold in stores (though it would be really convenient if it were). To make it you just need to grate ginger on a microplane or box grater, and then squeeze the pulp to get the juice. It's a good way to get the flavor of ginger without getting the stringy bits.

By: Dave

Dave — Sat, 23 May 2020 01:10:46 +0000

Never used Ginger juice...my local Asian supermarket didn’t have it. Is there a substitute or a simple way to make it?

By: Marc Matsumoto

Marc Matsumoto — Tue, 12 Mar 2019 12:45:47 +0000

In reply to Michelle. Hi Michelle, thanks! I hope you enjoy it!

By: Michelle

Michelle — Tue, 12 Mar 2019 12:22:05 +0000

It looks GREAT! I will be trying this recipe this week. Thank you so much for sharing this culinary delight☺