INGREDIENTS

INSTRUCTIONS

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Here's a stir-fry recipe that is simply delicious! I normally use more
chili paste than called in the recipe. But than I like my food HOT and
SPICY! I haven't substituted other vegetables in these recipes, but I
suppose you could experiment with snow peas, cauliflower, carrots, etc...
Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch
thick slices. Seed and cut red pepper into 1-inch squares. Halve green
onions lengthwise, then cut on diagonal into 2-inch pieces. Cut chicken
into 2x1-inch strips. Set each ingredient aside separately.
Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster
sauce, sesame oil and chili paste; set aside. Heat a wok or deep skillet
over high heat until drop of water sprinkled on surface sizzles into steam.
Pour in half of the oil and swirl wok to evenly coat side of pan; heat for
30 seconds. Add half of the chicken breasts, stir-fry by lifting and
tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove
to plate. Repeat with remaining chicken, adding more oil if necessary.
Transfer chicken to plate.
Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or
until fragrant. Add broccoli and red pepper; stir-fry for 1 minute. Add
onions; stir-fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover and
steam for 2 minutes or until broccoli is tender-crisp, stirring once.
Return chicken to wok. Push contents of wok to side of pan. Pour soy
mixture into center of wok; cook, stirring, for 1 to 2 minutes or until
thickened. Stir vegetables and chicken into sauce until glazed and coated.
Sprinkle with cashew nuts. Remove to a serving platter or dish and serve
immediately.
VARIATION: Orange-Beef Stir-Fry: Substitute 3/4 lb thinly sliced sirloin
(steak) for chicken; stir-fry for 2-3 minutes or until lightly browned but
still pink inside. Use beef stock instead of chicken stock. Omit oyster
sauce; add 1/4 cup orange juice and 1 tablespoon orange rind. Substitute 1
tablespoon sesame seeds for cashew nuts.
TIPS: Cut the ingredients for any stir-fry to a uniform size to ensure even
cooking. You can make this stir-fry truly a last-minute cooking by
preparing the ingredients in the morning and refrigerating them in separate
covered bowls or airtight containers. Then, when ready to cook, set the
bowls by the wok in the order of use.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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