When i dip, you dip, we dip

Homemade Take Out Chinese Feast - Mongolian Beef and Chicken, Katie's Fried Rice, and Crab Wontons

Anybody who knows me well knows I have had a lifelong love affair with Takeout Chinese food... Sorry Bae and Max, I didn't want you to find out this way... But seriously, whether it was Ming's Chinese Buffet in high school with the boys, Big Bowl at Ole Miss, one love Mr. Peter, or Peking Palace,  I've been hooked to Chinese food since day one. Used to eat leftover takeout for breakfast, lunch, and dinner. Not anymore though... I'm looking at you metabolism...

I'm pretty much set in my ways as far as what I will ever order:

  • Entree's -  Fried Rice (everytime), Sweet and Sour Chicken, Sesame Chicken, Mongolian Beef, Pad Thai
  • Appetizers - Crab and Cheese Wontons, Egg Rolls, Chicken Wings, Wonton Soup, and Hibachi Soup.

So Friday night we decided to take a few of these on ourselves, and had Chelsea Squared over to partake in the feast.

Full disclosure, I'm not giving up the fried rice recipe... Lowder Family Recipe, my lips are sealed. Side note, shoutout to my favorite family in the world, love you guys.

Let's get this gravy train rolling.


Mongolian Beef:

  • 1 lb Flank Stank, sliced against the grain into 1/4 inch pieces
  • .5 lb Boneless Skinless Chicken Thighs ( not necessary, just thought needed more than steak)
  • 1 Cup Veggie oil for frying


  • 2 TBSP Corn Starch
  • 1 TBSP Sriracha
  • 1 tsp Soy Sauce


  • 1/2 Cup Soy Sauce
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup Water
  • 2 tsp Sriracha
  • 1 tsp Chili Paste
  • 1 tsp Vegetable Oil
  • 1/2 Shallot Chopped Finely
  • 1 tsp Grated Garlic
  • 1 tsp Grated Ginger
  • 1 tsp Corn Starch mixed with 1 tsp Water (corn starch slurry to thicken)

Crab Wontons:

  • 1 lb Imitation Crab (jumbo lump if you want to splurge)
  • 1 tsp Veggie Oil to cook crab. 2 Cup Veggie Oil to fry
  • 1/2 Shallot Chopped Finely
  • 1 tsp Grated Garlic
  • 1 tsp Soy Sauce
  • 1 tsp Sriracha
  • 1/4 Cup Fat Free Half and Half
  • 1/4 cup Mozz cheese or cream cheese your preference. (I used mozz because I was out of CC)
  • 1/4 cup Parmesan
  • 1 tsp Chili Paste

For the Mongolian Beef place the cut up beef slices into a freezer bag with the corn starch, soy, and sriracha dredge. Let this sit for at least 10 minutes before frying. When you're ready to fry, heat up the oil to about 350 and fry for approx 4-5 min a side (chicken 5-6 minutes a side). Simultaneously, begin the sauce, cook the grated garlic, ginger, and shallot for a few minutes, and then combine the rest of the ingredients (hold the corn starch slurry for the very end). Bring to a boil, then simmer for 10-15 min, if it's not the thicknesses you desire, slowly add the slurry.

When the beef and chicken is done, place in a new skillet with the sauce and heat up together on a low temp for a few minutes, this is now ready to enjoy!

For the wontons, you'll need to begin much earlier in the day. Start by heating the garlice, giner and shallot in the oil for a few minutes. Add in the crab and cook thoroughly (5-6 minutes) on medium high heat, add in some garlic salt and pepper to taste here. Once cooked, add in 1/4 cup fat free half and half and simmer for 4-5 minutes or until the half and half is absorbed. Once complete cool the mixture completely then place in the food processor with the rest of the ingredients and pulse until all the crab has been broken up. In order to stuff the wontons you must lightly wet each side of the wonton and fill with no more than a teaspoon of the mixture, press the edges together and these are ready for the fryer. Cook for about 2 minutes a side and these are ready, we dipped in some yum yum (or pink sauce) we have from a local hibachi joint.

Just for your viewing pleasure, here is Katie's fried rice, it's the best damn homemade fried rice I have ever had. She has perfected it.

In summation, this was a total success and we will undoubtedly be doing it again. But please don't fret @Chinese Restaurant your number won customer ain't goin anywhere.

Hope you enjoy.