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16
Yvette’s Sweet and
Sour Chicken
Makes 4 servings
INGREDIENTS
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons cornstarch
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 cup pineapple chunks
1 can (28 ounce) oriental mixed vegetables, drained
1/2 cup mandarin orange slices, drained
12 maraschino cherries, halved
1 12-ounce container of Sweet and Sour Sauce
Jasmine Rice
METHOD
1 Combine soy sauce and cornstarch in a bowl. Add cubes of chicken
and let set for 30 minutes.
2 Set the temperature probe to "High" and heat oil in wok for
2 minutes.
3 Add chicken mixture to wok and cook until brown on all sides, about
5 minutes. Add sweet and sour sauce.
4 Add remaining ingredients and cook until sauce thickens and boils,
about 5 minutes. Serve over jasmine rice.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
15
Stir-Fried Chinese Vegetables
Makes 4 to 6 servings
INGREDIENTS
4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated,
each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces,
1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth,
or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
METHOD
1 Set the temperature probe on your Wok to "Sear" and preheat for
5 minutes. Add 2 tablespoons of the oil. When the oil is hot, add the
ginger, garlic, and chili flakes and stir fry just until they are aromatic,
about 30 seconds. Scoop out the aromatics and set them aside.
2 Add the remaining oil to the wok. When it is hot, add the onion
pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
3 Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1
to 2 minutes more.
4 Add the long beans and the 1-inch scallion pieces. Continue stir-
frying until they are bright green and glossy, 1 to 2 minutes more.
5 Add the Napa cabbage and the Chinese broccoli leaves, along with
about 1/3 cup of the hot stock and the reserved aromatics. Continue
stir-frying until the vegetables are all tender-crisp, about 2 minutes
more. Add the remaining stock, soy sauce, and cornstarch mixture
and stir-fry until the vegetables all look lightly glazed with sauce,
about 1 minute more.
6 Transfer the stir-fried vegetables to a heated serving dish. Garnish
with the sliced scallions and sesame seeds and serve immediately.
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