Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!infeed1.internetmci.com!newsfeed.internetmci.com!news.maxwell.syr.edu!newsfeed.nacamar.de!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: COLLECTION (4) Stir Fry Ideas Followup-To: poster Date: Thu, 7 Aug 1997 23:12:29 +0100 Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Sender: Mark Alexander Approved: Mark Alexander Message-ID: <3e4_9708062107@salata.com> Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) X-Mail2News-User: Joel.Ehrlich@salata.com X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: Lines: 133 Responding to: cmmr@aol.com (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 recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.