Springfield Cashew Chicken

Soup of the Day

Lg Fried Rice

Pot Stickers (Fried Dumplings)

Chicken on the Stick

Cheese Stars (Crab Rangoon)

Spring Roll

Egg Roll

Combo B (Soup of the Day, Egg Roll, Fried Rice, Spicy General Tso's Chicken and Pepper Beef)

Combo A (Soup of the Day, Egg Roll, Fried Rice, Sweet and Sour Chicken and Broccoli Chicken)

Mama Tang's Chow Mein (Chicken, Beef and Shrimp)

Mama Tang's Fried Rice (Chicken, Beef and Shrimp)

Mama Tang's Combo Soup (Chicken, Beef and Shrimp)

General Tso's Chicken

Vegetable Fried Rice (Broccoli, Peas and Carrots)

Chicken on the Stick (3 Pc)

Broccoli Beef Party Tray

General Tso's Chicken Party Tray

Broccoli Chicken Party Tray

Sweet and Sour Chicken Party Tray

Vegetable Chow Mein Party Tray

Vegetable Fried Rice Party Tray

Egg Roll (25 Pcs) Party Tray

Chicken on the Stick (24 Pcs) Party Tray

In a bowl, combine the soy sauce and cornstarch. Add the chicken breasts and coat well. Let it marinate for at least 20 minutes.

Marinate the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the sliced red and green bell peppers, onion, and minced garlic. Sauté for about 3-4 minutes until vegetables are tender.

Sauté Vegetables

In a bowl, mix the chicken broth, sugar, rice vinegar, and sesame oil. Pour this mixture into the skillet with the sautéed vegetables.

Prepare the Sauce

Add the cooked chicken back into the skillet along with the roasted cashew nuts. Stir well to combine everything and cook for another 2-3 minutes until heated through. Garnish with chopped green onions before serving.

Combine and Serve

Boneless, skinless chicken breasts

Soy sauce

Cornstarch

Vegetable oil

Red bell pepper, sliced

Green bell pepper, sliced

Onion, sliced

Garlic, minced

Green onions, chopped

Chicken broth

Sugar

Rice vinegar

Sesame oil

Cashew nuts, roasted

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Sauté the Base Ingredients

Add the diced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add Vegetables

Pour in the vegetable broth and add the diced tomatoes. Stir well to combine all ingredients.

Combine with Broth

Add the dried thyme, dried basil, bay leaf, salt, and black pepper to the pot. Stir to ensure the seasonings are evenly distributed.

Season the Soup

Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.

Simmer the Soup

If using, stir in the cooked beans and chopped spinach or kale. Cook for an additional 5 minutes until the greens are wilted and the beans are heated through.

Add Optional Ingredients

Remove the bay leaf and ladle the soup into bowls. Serve hot, garnished with fresh herbs if desired.

Serve

Olive oil

Onion, chopped

Carrots, diced

Celery, diced

Vegetable broth

Tomatoes, diced

Dried thyme

Dried basil

Bay leaf

Salt

Black pepper

Cooked beans (e.g., cannellini or kidney beans)

Fresh spinach or kale, chopped

Gather all your ingredients. Make sure the cooked rice is cold or at room temperature, as this helps to achieve a better texture in fried rice.

Prepare the Ingredients

Finely chop the green onions, separating the white parts from the green parts.

Chop the Green Onions

In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Crack the eggs into the skillet and scramble them until fully cooked. This should take about 2-3 minutes. Once done, push the eggs to one side of the skillet.

Scramble the Eggs

Add the cold cooked rice to the skillet. Break up any clumps and mix it with the eggs. Stir-fry for about 4-5 minutes until the rice is heated through.

Add the Rice

Pour the soy sauce over the rice and sprinkle with salt and black pepper. Stir well to combine and ensure the rice is evenly coated with the sauce.

Season the Rice

Add the white parts of the green onions to the skillet and stir-fry for an additional 2 minutes. Reserve the green parts for garnish.

Add Green Onions

Remove from heat and garnish with the green parts of the green onions. Serve your egg fried rice hot.

Cooked rice

Eggs

Green onions

In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Gradually add 3 tbs of water while mixing until a dough forms.

Prepare the Dough

Turn the dough out onto a floured surface and knead for about 5-10 minutes until it's smooth. Cover with a damp cloth and let it rest for 30 minutes.

Knead the Dough

After resting, divide the dough into small portions and roll each one out into thin circles, about 3-4 inches in diameter.

Roll Out the Wrappers

In a bowl, combine 1 cup of ground pork, 1 cup of chopped green onions, 2 tsp of minced garlic, 1 tsp of minced ginger, 2 tbs of soy sauce, 1 tbs of sesame oil, 1 tsp of salt, and 1 tsp of pepper. Mix well until fully combined.

Mix the Filling

Take one dumpling wrapper, spoon about 1-2 tbs of filling into the center, and fold the wrapper in half, sealing the edges by pinching together. Repeat with all wrappers and filling.

Fill the Dumplings

In a large skillet, heat 2 tbs of vegetable oil over medium heat. Place the dumplings in the skillet and fry for about 3-4 minutes until the bottoms are golden brown.

Fry the Dumplings

Carefully add 1 cup of water to the skillet, cover with a lid, and steam the dumplings for about 5-6 minutes until cooked through.

Steam the Dumplings

Remove the lid, let any remaining water evaporate, and serve the pot stickers hot with your favorite dipping sauce.

All-purpose flour

Water

Ground pork

Ginger, minced

Pepper

Water (for steaming)

In a medium bowl, mix together soy sauce, honey, minced garlic, grated ginger, and black pepper until well combined.

Prepare the Marinade

Cut the chicken breast into bite-sized pieces and add them to the marinade. Ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.

Soak Skewers

Chop the bell pepper, onion, and zucchini into 1-inch pieces.

Prepare Vegetables

Thread the marinated chicken pieces onto the soaked skewers, alternating with the chopped vegetables for a colorful presentation.

Assemble the Skewers

Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Cook the Skewers

Chicken breast, boneless and skinless

Honey

Ginger, grated

Wooden skewers

Bell pepper, chopped

Zucchini, sliced

In a mixing bowl, combine the cream cheese, crab meat, green onions, garlic powder, soy sauce, salt, and black pepper. Mix well until all ingredients are thoroughly combined and smooth.

Prepare the Filling

Lay out the wonton wrappers on a clean, flat surface. Keep a damp cloth over the wrappers that you are not using to prevent them from drying out.

Prepare the Wonton Wrappers

Place a teaspoon of the filling in the center of each wonton wrapper. Wet the edges of the wrapper with water to help seal them.

Fill the Wontons

Fold the wonton in half to create a triangle. Press the edges together to seal, ensuring there are no air bubbles. You can also fold the two outer corners of the triangle to the center to form a star shape, sealing those edges as well.

Seal the Wontons

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully drop the filled wontons into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 3-4 minutes, or until they are golden brown and crispy on all sides.

Fry the Cheese Stars

Using a slotted spoon, remove the cheese stars from the oil and let them drain on a paper towel-lined plate. Serve hot with sweet and sour sauce or duck sauce for dipping.

Drain and Serve

Wonton wrappers

Cream cheese

Crab meat (canned or fresh)

Green onions (finely chopped)

Garlic powder

Julienne the carrot and cucumber, and thinly slice the red bell pepper. Set aside.

Prepare the Vegetables

If using raw shrimp, cook them until they turn pink and then halve them lengthwise. If using pre-cooked shrimp, simply halve them.

Prepare the Shrimp

Cook the rice vermicelli noodles according to package instructions, drain them, and let them cool.

Cook the Rice Noodles

Prepare the Avocado

Prepare the Cilantro

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it softens. Be careful not to soak too long.

Soften the Rice Paper Wrappers

Place the softened rice paper on a clean surface. In the center, add a small amount of cooked rice noodles, julienned carrot, cucumber, red bell pepper, avocado slices, cilantro leaves, and halved shrimp.

Add the Filling

Fold the sides of the rice paper over the filling, then roll from the bottom up to encase the filling tightly. Repeat with the remaining wrappers and fillings.

Roll the Spring Roll

In a small bowl, combine peanut butter, soy sauce, honey, lime juice, and water. Mix until smooth. Add crushed peanuts on top for garnish.

Mix the Dipping Sauce

Rice paper wrappers

Carrot, julienned

Cucumber, julienned

Red bell pepper, thinly sliced

Avocado, sliced

Fresh cilantro leaves

Cooked shrimp, halved lengthwise

Rice vermicelli noodles, cooked

Peanut butter

Lime juice

Crushed peanuts

In a mixing bowl, combine all-purpose flour and salt. Make a well in the center and add water and the egg. Mix until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, approximately 6 inches in diameter.

Roll the Wrappers

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cabbage, carrot, and green onions. Stir-fry for about 5-7 minutes until the vegetables are tender.

Add soy sauce, salt, and pepper to the vegetable mixture. Stir well and cook for another 2 minutes. Remove from heat and let it cool slightly.

Season the Filling

Place about 2 tablespoons of the filling on the lower half of each wrapper. Fold the sides over the filling, then roll it up tightly from the bottom to the top.

Fill the Wrappers

Heat 2 cups of vegetable oil in a deep frying pan over medium-high heat until hot.

Prepare for Frying

Carefully add the rolled egg rolls to the hot oil, a few at a time. Fry until golden brown and crispy, approximately 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Egg Rolls

Cabbage, finely shredded

Carrot, grated

Green onion, chopped

Salt and pepper

Chop the carrots, celery, onion, and garlic into small pieces.

In a large pot, combine the chicken broth, chopped vegetables, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

Cook the Soup

Remove the bay leaf and adjust seasoning if needed. Keep warm until serving.

Finish the Soup

In a bowl, mix together the chopped cabbage, carrots, green onions, soy sauce, and sesame oil.

Place about 2 tablespoons of filling in the center of each egg roll wrapper. Fold the sides over and roll tightly. Seal the edges with water.

Springfield Cashew Chicken

Soup Of The Day

Lg Fried Rice

Pot Stickers (fried Dumplings)

Chicken On The Stick

Cheese Stars (crab Rangoon)

Spring Roll

Egg Roll

Combo B (soup Of The Day, Egg Roll, Fried Rice, Spicy General Tso's Chicken And Pepper Beef)

Combo A (soup Of The Day, Egg Roll, Fried Rice, Sweet And Sour Chicken And Broccoli Chicken)

Mama Tang's Chow Mein (chicken, Beef And Shrimp)

Mama Tang's Fried Rice (chicken, Beef And Shrimp)

Mama Tang's Combo Soup (chicken, Beef And Shrimp)

General Tso's Chicken

Vegetable Fried Rice (broccoli, Peas And Carrots)

Chicken On The Stick (3 Pc)