Crab Rangoon is a Chinese-American favorite, commonly found on most take-out menus. You can use real crabmeat (I like Jonah crabmeat for its sweetness) or canned or imitation crabmeat, in which case I prefer the Japanese kani crab stick you would use for sushi. — Lee Anne Wong, Dumplings All Day
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That tangy sauce you get to dunk your fries and chicken nuggets into has to be great with other things besides fried foods, right? We thought so, and so we tossed it with some string beans and added an extra crunch with another fast-food favorite, Burger King Onion Rings.
Ginger, garlic, and soy sauce give an Asian twist to chicken tenders. Rice krispies cereal gives them a crunch.
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I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor.