Asian Night Dinner

Asian Night Dinner

Asian night dinner used to be a big deal when I was a kid.  My mom and dad would always pick up food from the bullet proof (it's a saying we use in New York) chinese restaurant near Presbyterian Hospital in New York and I could not wait for them to come home.  Usually the meal consisted of an appetizer of fried chicken wings with french fries and hot sauce.  We would quickly jump into dishes of beef and broccoli, dry garlic spareribs, fried rice, chow mein, egg rolls and deep-fried wonton.  If that wasn't enough we always cracked the fortune cookies too.  Those were the days. Today I cannot even tell you the last time I ate at or ordered a meal from a chinese take out restaurant.  There is this great hole in the wall Thai place near my house, but for the life of me I cannot recall any chinese takeout restaurants near us.  That being said I don't think you would see me there anyway since everything is either deep-fried or pan-fried in oil. That doesn't mean that I don't enjoy Chinese food so when I was grocery shopping on Sunday and saw the wonton wrappers I picked them up knowing that I was going to be doing something Asian this week.  I did manage to leave the egg roll wrappers behind but that was very difficult.  Imagine filling up an egg roll wrapper with roasted corn, black beans, red onions, garlic, red cabbage, cilantro and avocado for a Mexican Egg Roll.  Oh my!!  Wait, back to my Asian dinner last night.  It turned out phenomenal as the black japonica rice played off the crunch texture of the wonton which was the opposite of the raw chopped vegetables.  I hope you enjoy this recipe.  

Not Chinese Takeout

Ingredients: 1/2 cup Lundberg Black Japonica Rice, 1 cup water, 80g Carrots (chopped), 40g Red Cabbage (chopped), 50g Mushrooms (diced), Cilantro, 10 Nasoya Wonton Wrappers, Sriracha for taste, Tamari and White Sesame Seeds for dipping

Servings: 1

Nutritional Information: 587 calories, 114g Carbs, 9g Fat, 20g Protein


  1. Combine rice and water in rice cooker and set to cook.
  2. While rice begins cooking chop and dice all your vegetables.  Combine all the vegetables in a bowl.
  3. Spoon 1/2 Tbsp vegetable mixture into center of wonton wrappers.  With a wet finger run it over the wrapper then fold in half and press.
  4. Add the steamer section to your rice cooker and place 6 wonton at a time into the steamer.
  5. Once the wonton looks somewhat translucent put them into a very hot pan (use a little oil if needed.)
  6. After the wonton turn a golden brown remove them from the pan and set aside.
  7. Plate the rice in the center and then create a border of pan-fried wontons and the remaining vegetables.
  8. Serve with a side of tamari with white sesame seeds and add the Sriracha to your tastes.


Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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