| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats, Grains |
Asian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Broccoli florets |
| 8 |
|
Chinese egg noodles |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 1/2 |
c |
Minced scallion |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic |
| 12 |
oz |
Skinless; boneless chicken breast, cut into thin slivers |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1 |
c |
Chicken broth mixed with 2 teaspoons cornstarch |
|
|
Salt and pepper |
|
|
Chopped toasted peanuts for garnish |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6526
Bring a large pot of salted water to a boil. Parboil the broccoli for a
minute and remove. Add the Chinese noodles and cook for 5 minutes or until
al dente.
In a large skillet heat the vegetable and sesame oils. When hot, add the
scallion, ginger and garlic and cook, stirring for 30 seconds.
Add the chicken and saute, stirring continuously until no longer pink. Add
the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled
broccoli.
Add the broth mixed with cornstarch and just bring to a simmer. Simmer
until lightly thickened. Serve over noodles and garnish with toasted
peanuts.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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