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Colossal Cookbook
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1990-03-26
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APPLE CHICKEN STIR-FRY
Ingredients: (all approximate)
4-5 oz. chicken, cut into little pieces
1" ginger root, peeled and finely diced
1 carrot, sliced
1 stalk Bok Choy (the white part), sliced
1 good sized apple (I used Cortland), cut into small chunks
2 scallions, sliced
a few oz. good plum wine (Geikkikan is nice), much of which will steam
off, so add more if you want it wet
a dashof red wine vinegar
Durkee Red Hot to taste (don't make it too hot, this is more of a sweet
dish)
Using a light flavored oil, stir fry the chicken and ginger together.
When the chicken is done, pour the plum wine and vinegar over it so that
it's just covered, and add however much Red Hot you want. Then surround
that lake in the middle with the sliced carrot, Bok Choy, apple, and
scallion, and let them steam for a few minutes over a low to medium
flame. None of them should be sitting in or on the liquid, but hanging
on to the sides and just barely touching the edge of it. The amount of
steaming is up to your taste, but if you like the vegetables really
soft, hold off on adding the apple until the veggies are partly done.
The apple will start falling apart if you steam them too much.
All of this was served on a bed of noodles, half Udon and half Soba.
I'm sure it'll go fine on other bases, like plain Chinese noodles, or
rice. Also, some variations to try are varying the type of apple, adding
a few currants or raisins, adding a few water chestnuts, or whatever.