Subject: COLLECTION (4) Stir Fry Ideas
From: [email-masked] (Joel Ehrlich)
Date: Thu, 7 Aug 1997 23:12:29 +0100
Newsgroups: rec.food.recipes

Responding to: [email-masked] (CMMR)

 CMMR> I'm looking for a recipe for a stir fry consisting of either
 CMMR> shrimp or chicken.  If you have a good recipe, please send me
 CMMR> a copy.

Here are a few ideas you might try:

 Chicken & Cabbage Stir Fry    No. 3259                 Yields 4 Servings

     3           Half Chicken Breasts,    1/2 tsp       Ginger, Ground
                 Skinned & Boned          1/4 tsp       Garlic Powder
     1 tsp       Oil                      1/2 Cup       Water
     3 Cups      Green Cabbage, Cut         1 Tbls      Soy Sauce
                 Into 1/2" Slices
     1 Tbls      Cornstarch

Cut the chicken breasts into  1/2" strips.
Heat the oil in a wok or skillet.
Add the chicken strips to the ho toil.
Stir fry over moderately high heat, moving the pieces constantly, until
they are lightly browned (2-3 minutes).
Add the cabbage.
Stir fry until the cabbage is tender-crisp (about 2 minutes).
Combine the cornstarch with the seasonings.
Combine the water and soy sauce.
Add the cornstarch and seasonings.
Blend until smooth.
Stir into the chicken mixture.
Cook until the sauce thickens, making sure all pieces are well coated (about
1 minute).
Serve hot over vermicelli or rice.

 Shrimp w/Lobster Sauce    No. 2978                     Yields 4 Servings

    16 3"        Raw, Unshelled, Shrimp     1 Cup       Lobster Sauce
     2 Tbls      Peanut Oil

Shell, devein and butterfly the shrimp.
(To butterfly - slice along the back about 3/4 of the way through the meat
with a small paring knife).
Spread the shrimp open.
Cover.
Set aside at room temperature.
Heat the wok to medium high.
Dribble the oil around the sides of the hot wok.
Dump all the shrimp into the wok at once.
Start tossing immediately.
Keep the shrimp in motion so that they will cook uniformly.
Remove to platter as soon as the shrimp begin to curl.
Heat or prepare the lobster sauce.
Add the shrimp to the completed sauce.
Mix.
Serve.

 Stir Fried Chinese Chicken w/Cashews    No. 3506       Yields 6 Servings

     1           Egg White                2/3 Cup       Unsalted Cashews
     1 Tbls      Soy Sauce                  1 inch      Square of Ginger,
     1 Tbls      Cornstarch                             Peeled & Quartered
 1 1/2 Lb        Chicken Breasts,           2           Scallions, Peeled &
                 Skinned, Boned & Cut                   Sliced
                 Into 1" Cubes              8 oz        Canned Water
Chestnut,
   1/4 Cup       Soy Sauce                              Drained & Sliced
     1 tsp       Cornstarch                 1 Medium    Green Bell Pepper,
     1 Tbls      Dry Sherry                             Cored, Seeded &
Sliced
     2 Tbls      Cider Vinegar                -         White Rice, Cooked
     1 tsp       Sugar
   1/4 Cup       Peanut Oil

Lightly beat the egg white in a small bowl.
Add the first measures of soy sauce and cornstarch.
Mix well.
Add the chicken.
Toss thoroughly.
Let stand for 15 minutes.
Combine the second measure of soy sauce, the second measure of cornstarch,
the
sherry, cider vinegar and sugar in a second small bowl.
Mix very well.
Set the sauce aside.
Heat the oil in a large wok or skillet over medium heat.
Add the cashews.
Stir fry for about 1 minute.
Use a slotted spoon to remove the cashews.
Set aside.
Discard 1/3 of the oil.
Add the ginger, sliced scallions and water chestnuts to the wok.
Stir fry for 1 minute.
Add the chicken cubes, green pepper and sauce.
Cook, stirring constantly, until thickened.
Discard the ginger pieces.
Return the cashews to the wok.
Serve over hot, cooked white rice.

 Stir Fry Chicken & Vegetables    No. 1774              Yields 4 Servings

     2 Tbls      Cornstarch                             Strips
   1/4 tsp       Ginger, Ground             5 Cups      Mixed Vegetables:
14 1/2 oz        Vegetable Broth                        Broccoli, Mushrooms,
     1 Tbls      Soy Sauce                              Carrots, Celery,
Green
     3 Tbls      Vegetable Oil                          Onions, etc., Cut Up
     1 lb        Chicken, Skinless &        1 Clove     Garlic, Minced
                 Boneless, Cut Into

Stir the cornstarch, ginger, broth and soy sauce together until smooth.
Set aside.
Heat 2/3 of the oil in a wok or skillet and stir fry half of the chicken over
high heat until browned.
Remove and set aside.
Repeat with the remaining chicken.
Add the remaining oil to the wok and stir fry the vegetables, along with the
garlic, until tender-crisp.
Reduce heat to medium.
Add the chicken and the broth mixture to the wok.
Cook, stirring constantly, until the mixture comes to a boil and thickens.
Serve over rice.

Joel
--
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the "Posting Guidelines" article which is
now available on line: http://www.duke.edu/~tfdpress/rfrpost.html.
Recipes/articles go to [email-masked]; requests go to [email-masked];
questions/comments go to [email-masked]. Please allow several days
for your submission to appear.