| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest | 4 | servings | |
INGREDIENTS
| 6 | Chicken thighs | |
| 1 | tb | Sesame oil |
| 1/2 | c | Oyster sauce |
| 2 | tb | Cornstarch |
| 2 | tb | Minced garlic; divided |
| 2 | tb | Minced ginger; divided |
| 1/2 | lb | Snap peas; blanched |
| 1/2 | c | Canola oil |
| 4 | Sliced scallions; separate green | |
| And white parts | ||
| 1/2 | c | Chicken stock (if canned; use low sodium) |
| 2 | c | Sliced shiitakes |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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