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- Add the wine, soy sauce, sugar, vinegar and
pepper mixture. Stir-fry 1/2 minute.
- Serve.
Serves 4.
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CHICKEN HOISIN
2 boned whole chicken breasts, cut into bite-sized
pieces
1 tablespoon cornstarch
1 tablespoon cooking sherry or rice wine (mirin)
1 tablespoon soy sauce
4 tablespoons cooking oil
1 green pepper, cut in bite-sized pieces
8 water chestnuts, sliced
1/4 pound mushrooms, sliced
1/2 teaspoon salt
2 tablespoons in Hoisin sauce roasted cashews
- In a large bowl, coat the chicken pieces with
the cornstarch, add wine and soy sauce.
- Put 1 tablespoon of the oil in the Wok and heat
almost to the smoking point. Add green pepper,
water chestnuts, mushrooms and salt and stir-
fry for 21/2 minutes.
- Remove the vegetables and set aside.
- Add remaining oil to the Wok, heat thoroughly,
add marinated chicken, stir-fry the chicken until
cooked.
- Add Hoisin sauce and stir well.
- Return the vegetables and cook 1 minute.
- Add cashews and heat through.
Serves 4.
■■■
CHICKEN CHOP SUEY
1 tablespoon ginger root, minced
1 tablespoon garlic, minced
2 tablespoons cooking oil
11/2 cups of raw chicken, cut in small strips
1 cup celery, thinly sliced
4 spring onions, diced
1/2 cup of green peas
1/2 cup bamboo shoots, sliced
6 water chestnuts, sliced
1 cup water
1 tablespoon light soy sauce
Salt and pepper to taste
1/2 cup toasted almonds
Heat the oil in the Wok, add the ginger, garlic and
chicken.
Stir-fry for about one minute.
- Add the celery, onions, peas, bamboo shoots
and water chestnuts. Mix quickly then add the
water.
- Place cover on Wok and cook for 4 minutes.
- Add soy sauce, salt and pepper.
- Add almonds, mix and allow them to heat
through.
Serves 4.
■■■
SPECIAL SNOW PEAS
1/2 pound snow peas, stringed
3 tablespoons cooking oil
8 water chestnuts, sliced
salt and pepper to taste
cashews or almonds
- Place the snow peas in cold water in the
refrigerator for 1/2 hour or partially thaw frozen
snow peas.
- Heat the oil in the Wok and add the snow peas,
stir-fry until bright green in color (about 2
minutes).
- Push the peas up the side of the Wok to keep
warm. Stir-fry the water chestnuts for 2
minutes.
- Mix the peas with the water chestnuts, salt and
pepper to taste. Add the nuts and allow to heat
through.
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SPICY SHREDDED BEEF
1 pound beef, cut in fine shreds
1/4 cup soy sauce
2 tablespoons sherry
1/2 cup cooking oil
1 hot chili, minced
1 stick of celery, shredded
1 carrot, shredded
- Marinate the beef in the soy sauce and sherry
for 11/2 hours.
- Heat the oil in a Wok and stir-fry the beef, add
the chili.
- Continue stir-frying over low heat until beef
begins to dry, then push it up the side of the
Wok.
- Add the vegetables and stir-fry for a minute.
Mix the beef and vegetables and allow to heat
through.
Serve hot.
■■■
BEEF-TOMATO STIR-FRY
2 tablespoons soy sauce
2 tablespoons cornstarch
1 pound flank steak, sliced
5 tablespoons cooking oil
2 teaspoons sugar
3 tomatoes, cut in thin wedges
1/2 teaspoon salt
2 spring onions, diced
- In a bowl, combine the soy sauce, cornstarch
and 1 tablespoon of the cooking oil.
Add the sliced beef and toss to coat.
- Set Wok heat control at setting 4, heat 1
tablespoon of the oil, add the salt and sugar
and stir-fry the tomatoes gently for about 1
minute.
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