The beauty of a stir fry is that you can get very creative. You can use very little protein and load up on the vegetables if you are trying to cut costs or even cut down on meat consumption. You can also up the amount of protein and lessen the amount of vegetables if you are trying to get someone to try just a few vegetables. A stir fry also lends itself well to using whatever is lurking in the vegetable bin.
What You'll Need:
Chicken breast, thinly sliced Sherry Soy sauce Cornstarch ¾ cup chicken broth 1T soy sauce 1T oyster sauce 1T cornstarch Snow peas 3 oz chow mein noodles Peanut oil, enough to coat the bottom of the skillet Minced garlic Grated ginger Asian slaw mix (cabbage, carrots, green onion, celery, cilantro)
Sprinkle the chicken slices with a little sherry and soy sauce. Add enough cornstarch to make a sticky mixture and set aside.
Mix together the broth, 1T soy sauce, 1T oyster sauce, 1T cornstarch, and set aside.
Give the snow peas a light steam and set aside. Cook the chow mein noodles to just al dente in boiling water, drain and rinse to keep them from sticking together.
Add peanut oil to a hot skillet, stir fry the chicken, and set aside. Add a little more peanut oil to the skillet if necessary and stir fry the garlic and ginger for a couple of minutes. Add the broth mixture to the skillet and let it thicken a bit.
Add the chicken to the sauce mixture. Remove from heat and add in the snow peas and the slaw mixture. Spoon mixture over the noodles. That makes enough sauce and noodles for two servings.
And then there's Cheater Chicken Chow Meain. I used some bottled Panda Express Mandarin Sauce instead of making the sauce for just a quick stir fry of chicken, onion, and celery with the sauce over the noodles--voila!
I love salmon with this salsa. In the previous post, I cooked the salmon on the George Foreman Grill. It was good, but I think that I like the salmon cooked in a foil packet like the one pictured above a little better.
So simple...put a little olive oil on a sheet of foil, place seasoned salmon filets on the foil, wrap it up leaving a little room at the top of the packet for steam, and cook at 350 for 12 to 15 minutes.
I put it over saffron rice this time. Winner, Winner!
Hot and Sour Potsticker Soup can be made in a jiffy with frozen potstickers for a nice lunch or a light dinner. The first time I made this, I doubled the chili garlic sauce, and I was sorry that I did. It was a little too hot for me. 1 tablespoon gives it just enough heat for me. I love the tang that the rice vinegar adds, but that may be a little too much tang for some. You can adjust to your own tastes.
What you'll need:
1 32 oz carton of Kitchen Basics Less Sodium Chicken Stock
1 T Lee Kum Kee Chili Garlic Sauce (more if you want more heat)
2 T Soy Sauce
2 T Rice Vinegar
1 t grated fresh ginger
2 large ribs of bok choy (white and green separated), white part roughly chopped, green tops shredded
10 Tai Pei Pork Potstickers (found in the frozen foods section of the grocery store)
Bring the stock, chili garlic sauce, soy sauce, rice vinegar, and fresh ginger to a simmer. Add the white parts of the bok choy. When the soup returns to a simmer, add the frozen potstickers and give the soup a stir to insure that the potstickers don't stick together or stick to the bottom. Simmer for an additional 8 to 9 minutes. Plate and add the shredded bok choy tops to each serving.