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RECIPES
RECIPES
RECIPES
CHICKEN CHOW MEIN
INGREDIENTS
5 oz. medium egg noodles
2 tsp. sesame oil
11 oz. skinless chicken breasts,
1 tsp. dark soy sauce
(sliced into strips)
1 Tbsp. cornstarch
1 tsp. five-spice powder
1 red bell pepper, seeded, sliced
2 Tbsp. peanut oil
2 Tbsp. light soy sauce
5 oz. bean sprouts
black pepper and salt
1 large spring onion (green),
sliced lengthwise
DIRECTIONS
1. Cook the noodles for 3 minutes in a pan of boiling water until al dente,
(as per the package instructions).
2. Drain, run under cold running water, and drain again.
3. Drizzle with a little sesame oil, and toss to prevent noodles from
sticking.
4. Season the chicken with dark soy sauce and the five-spice powder.
5. Mix well. Coat the chicken breasts lightly with cornstarch.
6. Heat wok to high heat, add the peanut oil, and heat until oil is
smoking.
7. Add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
8. Add the red bell pepper, and stir-fry for 1 minute, then add the bean
sprouts and green onion, and stir-fry for less than 1 minute.
9. Add the cooked noodles and season with the light soy sauce,
1 tsp. sesame oil, and pepper, to taste. Stir well and serve immediately.
Serves 2, or 4 if used as side dish.
SWEET & SOUR PORK WITH PINEAPPLE
INGREDIENTS
1 c. brown rice
1/4 c. low-sodium soy sauce
1/4 c. rice vinegar
3 Tbsp. sugar
1 1/4 lbs. pork tenderloin, trimmed 1 Tbsp. cornstarch
Salt and black pepper
1 Tbsp. peanut oil
2 cloves garlic, minced
2 bell peppers, sliced
1/2 c. diced fresh pineapple
4 scallions, thinly sliced on the diagonal
2 tablespoons roasted peanuts, chopped (optional)
DIRECTIONS
1. Cook the rice according to package directions (about 45
minutes cook time).
2. Meanwhile, in a small bowl or measuring cup, whisk together
the soy sauce, vinegar and sugar.
3. Slice the pork into 1/2-inch-thick rounds, then slice again to
make 1/2-inch-wide strips. Place the pork in a medium bowl
and sprinkle with the cornstarch and salt and pepper, and toss
to coat.
4. In wok, heat the oil over high heat until very hot.
5. Add the pork and stir-fry until the pork is almost cooked
through and begins to brown, about 2 minutes.
6. Add the garlic and bell peppers and stir-fry until the vegetables
begin to soften, about 5 minutes.
7. Add the pineapple and scallions and continue to stir-fry until
the pork is cooked through and the vegetables are tender,
1 to 2 minutes longer.
8. Whisk the soy sauce mixture and add it to the skillet. Cook until
the sauce thickens, 2 to 3 minutes.
9. Serve over the rice and garnish with roasted peanuts.
Serves 4.
