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* Chicken with Sesame Oil
* Sesame Peanut Butter Noodles

Chicken with Sesame Oil
The Grand Formosa Regent Hotel, Taipei, Taiwan

Makes 4 servings

 1 cup vegetable oil
 1 boneless, skinless chicken breast, cut into bite-size pieces
 1/2 cup scallions, cut into 1-inch strips
 1 tablespoon minced fresh ginger
 2 cloves garlic, minced
 1 red bell pepper, cut into bite-size pieces
 1 tablespoon Chinese sesame oil
 2 tablespoons soy sauce
 2 cups basil leaves or fresh spinach

1. Over high heat, heat a wok or high-sided sauté pan. Add the vegetable oil
and heat until shimmering. Add the chicken and fry for 2 minutes. Drain the
chicken from the oil and set aside. Remove all but 2 tablespoons of the oil
from the wok.

2. Over high heat, warm the wok. Add the scallions, ginger, garlic, and red
bell pepper and stir-fry for 2 minutes. Return the chicken to the wok and
stir-fry for 1 minute. Add the sesame oil, soy sauce, and basil leaves and
stir-fry for 1 minute more. Empty the wok into a warm serving dish.

Copyright 1995 Acorn Associates, Ltd.


Sesame Peanut Butter Noodles
Shun Lee, New York, New York

Makes 2 appetizer servings

 4 ounces fine egg noodles
 4 teaspoons sesame oil
 1/4 cup sesame paste or smooth or chunky peanut butter
 3 tablespoons hot water
 1 teaspoon Szechuan chili paste or hot sauce
 2 teaspoons sugar
 1 tablespoon chopped garlic
 2 tablespoons vegetable oil
 3 tablespoons soy sauce
 3 tablespoons red wine vinegar
 Salt, to taste

1. In a large saucepan, bring 6 cups of water to a boil. Add the noodles and
cook, stirring occasionally, until they are tender, 7 minutes or less. Drain
noodles and run under cold water until they are thoroughly chilled and the
strands are separated. Drain thoroughly. Turn the noodles into a bowl and
toss with 1 teaspoon of the sesame oil. Set aside.

2. Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add
the hot water. Stir in the chili paste, sugar, garlic, vegetable oil, soy
sauce, vinegar, salt, and 1 tablespoon sesame oil. Mix until well combined.

3. Arrange the noodles on a serving dish. Spoon the sauce over the noodles.
Serve warm or cold.

Copyright 1995 Acorn Associates, Ltd.






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