* Stir-Fry Chicken
* Chicken Egg Drop Soup
* Brown rice, per chicken recipe
Stir-Fry Chicken
Marla's Memory Lane Supper Club, Hollywood, California
Makes 4 servings
1/2 red onion, sliced
2 cloves garlic, chopped
1 pound boneless, skinless chicken breast, cut into strips, and seasoned
with salt and freshly ground black pepper, to taste
2 tablespoons reduced-sodium soy sauce
1/2 cup rice wine vinegar
2 carrots, peeled and sliced very thin
2 cups broccoli flowerets
2 cups cauliflower flowerets
1+1/2 cups chopped red cabbage
1/2 red bell pepper, seeded, ribs removed, and sliced very thin
1 stalk celery, chopped very thin
1 cup snow peas
1/2 cup bean sprouts
1/2 tablespoon sesame seeds
Cooked brown rice, for serving
1. In a large skillet or wok, heat the olive oil and margarine over high
heat. Add the onion and garlic and saute for 1 minute.
2. Add the chicken strips and saute for 5 minutes. Stir constantly. Stir
in the soy sauce and vinegar.
3. Add the carrots, broccoli, and cauliflower and saute for 2 minutes
more. Add the cabbage, red bell pepper, celery, snow peas, and bean
sprouts and saute for 3 minutes. Add the sesame seeds.
4. Serve immediately with brown rice.
Copyright 1995 Acorn Associates, Ltd.
Chicken Egg Drop Soup
The Grand Formosa Regent Hotel, Taipei, Taiwan
Makes 4 servings
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
1. In a saucepan over high heat, bring the chicken stock or broth to a
boil. Season with salt and pepper.
2. With the soup boiling, pour in the beaten eggs in a thin, steady
stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls
and garnish with the scallions and cilantro.
Copyright 1995 Acorn Associates, Ltd.
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