| 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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