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The Stylista Dinner Party–Girl’s Night In via [cosmo]


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Girls’ Night In

Few things are more fun than hanging with a bunch of your closest
friends. Katie Lee offers up yummy recipes that ensure you don’t spend
the whole evening in the kitchen.

By Katie Lee

chinese foodLara Robby/Studio D

With no pressure to impress (hair blowout and makeup not required),
catching up with the girls at home is a guaranteed good time. It also
gives me a chance to express my gratitude for their friendship. For my
last girls’ night in, I made Chinese-inspired fare. Sure, you can reach
for the phone and dial for delivery, but this menu is almost as easy.

Chinese Chicken Lettuce Wraps

This finger food is as fun to eat as it is delicious. Just put out
the garnishes, and let everyone assemble their own.

1 packet stir-fry seasoning powder
1/4 c. water
2 T soy sauce

2 T fresh lime juice
1 t. sugar
1 T canola oil
1 lb. ground
chicken breast
1 red bell pepper, diced
1/4 c. water chestnuts,
2 T scallions, thinly sliced
Pinch red chili-pepper
1 head of romaine lettuce
Garnishes: bean sprouts,
chopped mint, cilantro, peanuts

In a small bowl, combine seasoning, water, soy sauce, lime juice, and
sugar. Set aside. Heat canola oil in a skillet over medium heat. Add
chicken, using a wooden spoon to break up the meat. Cook until browned,
about 10 minutes. Add red bell pepper, water chestnuts, scallions, and
red chili-pepper flakes, and cook 5 minutes. Stir in reserved seasoning
mix. Cook until liquid evaporates, about 2 to 3 minutes. Garnish with
herbs, sprouts, and peanuts.

Potstickers with GingerLemon Dipping Sauce

Buy frozen dumplings (shrimp, chicken, or pork) and whip up this
simple dipping sauce for a quick and easy appetizer. Make the sauce
ahead of time, then just cook the dumplings when it’s time to eat.

3 T soy sauce
2 T freshly squeezed lemon juice
1 t. fresh
ginger, grated
1 t. toasted sesame oil
1 scallion, thinly sliced

12 frozen dumplings

In a small dish, combine soy sauce, lemon juice, ginger, oil, and
scallion. Cook dumplings according to package instructions.

Chinese Five-Spice Popcorn

I like to make this popcorn ahead of time. After it cools, I put it
in Chinese take-out boxes for a scrumptious movie snack.

1/2 c. popcorn kernels
2 T canola oil
2 T sugar
1 T Chinese
five-spice powder (available in most grocery stores)
1 t. salt
T unsalted butter, melted

Combine corn, oil, sugar, five-spice powder, and salt in a pot with a
tight-fitting lid over medium heat. When corn begins to pop, turn heat
to medium-low. Shake constantly until popping slows. Remove from heat
(careful — it can burn easily), transfer to bowl, and drizzle with

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