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stir_fry.02
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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Subject: Hot & Sour Stirfry Chicken
Organization: Taronga Park BBS
Message-ID: <CxrDys.AF5@bonkers.taronga.com>
Date: Sun, 16 Oct 1994 09:20:52 GMT
Threw together some stir fry the other night, came out pretty decent.
Here's what I did.
Skinned and boned 3 chicken breasts, sliced them into pieces. Put them
on a plate and sprinkled them with 2 teaspoons cornstarch, 2 teaspoons
red wine and a little oil and mixed it together.
In a bowl I mixed 2 teaspoons cornstarch, 2 tablespoons soy sauce, 2 1/2
tablespoons vinegar and 1/2 cup water.
In a small bowl I put about 7 thai peppers from my garden, 4 garlic cloves
sliced, and about 2 teaspoons grated fresh ginger.
In a big bowl I put about 2 cups sugar snap peas, about 1/3 of a head of
leftover cabbage that was starting to go bad shredded, 1 onion sliced, and
one large carrot sliced thinly.
Then I heated my wok, put in about 2 teaspoons oil. Added the chiles,
garlic, ginger and two teaspoons of black bean garlic sauce. Fried
those about a minute, then added the chicken. Fried that about 3, till
just barely done, then removed the chicken. Added about another teaspoon
of oil, then I tossed in all the veggies. Fried those for about 4 minutes,
then added the sauce, and cooked for about another minute, then put the
chicken back in, and cooked for another minute or two. Served it over
rice.