General Tso’s Chicken Stir-fry and Bok Choy Ravioli

Have you ever tried cream cheese wontons?  Pure indulgence. The crisp fried wonton shell filled with smooth and creamy cream cheese.  It could be compared to the Cheesecake Factory crossed with Super Sized McDonalds French Fries.  Just the thought of that makes me tired and lifeless. 


Bok Choy Ravioli has the same crisp shell and creamy filling but with a few modifications.  The creamy filled is comprised of bok choy, Parmesan cheese, and pine nuts. Bok Choy provides high amounts of Vitamin A and C, the Parmesan provides the creamy texture without large amounts of fat, and a boost of protein comes from the pine nuts.


General Tso's Chicken is an easy prep dinner, but just make sure you have all the ingredients measured and set aside.  The flavors are full but pleasing even for kids. 

General Tso’s Chicken Stir-fry

Serves 4

1 egg white

5 tablespoons cornstarch

2 tablespoon plus 1 teaspoon soy sauce

1 1/2 teaspoons ground ginger

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces

2 teaspoons sesame oil

3 tablespoons honey

3 tablespoons rice vinegar

3 tablespoons vegetable oil

4 green onions, thinly sliced

2 cloves garlic, finely chopped

2 cups cooked brown rice, for serving

In a medium bowl, whisk together the egg white, 4 tablespoons cornstarch, 1 teaspoons soy sauce and 1/2 teaspoons ginger. Stir in the chicken until evenly coated.

In a small bowl, combine the sesame oil and the remaining 2 tablespoons soy sauce, 1 tablespoon cornstarch and 1 teaspoon ground ginger. Stir in the honey and vinegar.

Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining chicken.

Discard the excess oil from the wok.  Add the green onions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with brown rice.

Bok Choy Ravioli

Serves 6-8

1 cup oil

3/4 cup chopped onion

8 ounces bok choy, stems and leaves chopped

1 clove garlic, finely chopped

1/4 cup grated parmesan

1/4 cup toasted pine nuts

24 wonton wrappers

In skillet, heat 1 tablespoon oil over medium; cook onion, bok choy and garlic until soft, 7 minutes.   In a food processor, pulse the cooked bok choy and onions with cheese and pine nuts. Add heaping teaspoons of the filling to the wonton wrappers. 

Lightly moisten the edges of the wrappers and fold in half diagonally to seal. In a large skillet, heat remaining oil.  Fry 6 ravioli at a time until golden.  Remove with a wire or slotted spoon.  Let rest on a paper towel lined plate to drain.  Repeat with remaining ravioli.