| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese1 |
2 |
servings |
INGREDIENTS
| 2 |
|
Chicken; breasts; boneless |
| 3 |
tb |
Rice wine; or dry sherry |
| 2 |
ts |
Soy sauce |
| 2 |
ts |
Ginger; shredded |
| 2 |
|
Onion; peeled and diced. |
| 2 |
sm |
Green peppers; cut 1/2 in |
| 1/3 |
c |
Straw mushrooms; drained |
| 1/3 |
c |
Cashew |
| 4 |
tb |
Oyster sauce |
|
|
Sherry; or sake (rice wine) |
| 1 |
tb |
Hoisin sauce |
|
|
Ketchup ;(yes; this is a c |
| 1 |
|
Pinch; ¥ |
| 5 |
|
Spice powder |
|
|
Sugar; (just a pinch) |
|
|
Pepper flakes |
INSTRUCTIONS
MARINADE
SAUCE
Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger
peanut oil
as needed (appx 4 tbl) With following ingredients marinate >> for at
least 30 minutes. Drain marinade and discard. To prepare: 1) Marinate
meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) add
chicken, brown momentarily 5) add all veggies 6) add cashew and heat
for a
short time 7) add sauce ingredients, stir till bubbly. If you like,
you
may add a some cornstarch solution to thicken (1/2 starch, 1/2 water)
8) serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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