RECIPES
ORIENTAL CHICKEN AND VEGETABLES
3/4 lb. (340 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1/3 cup (85 ml) sweet-and-sour sauce
3 green onions, cut into 1-inch (2.5 cm) pieces
1 medium green pepper, cut into 1-inch (2.5 cm) pieces
4 oz. (112 g) fresh Chinese pea pods
2 cups ( 500 ml) bean sprouts
1/4 cup (60 ml) sweet-and-sour sauce
2 tbsp. (30 ml) sesame seeds, toasted*
Stir chicken and 1/3 cup (85 ml) sweet-and-sour sauce in a bowl until
evenly mixed. Cover and refrigerate 30 minutes.
Drain chicken; arrange in single layer in Steaming Bowl. Top with
onions, pepper and pea pods. Cover and steam 14 minutes or until
chicken is no longer pink in center.
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup
(60 ml) sweet-and-sour sauce, until evenly coated. Sprinkle with
sesame seeds.
Makes 4 servings
*T o toast sesame seeds, heat in ungreased skillet over medium heat
about 2 minutes. Stir occasionally, until golden brown.
LEMON SHRIMP
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) lemon juice
2 tbsp. (30 ml) sugar
2 tbsp. (30 ml) dry white wine
1/4 tsp. 1.5 ml) ground ginger
1-1/2 lbs. (675 g) raw medium shrimps, peeled and deveined
1/2 cup (125 ml) water
2 tsp. (10 ml) cornstarch
2 tsp. (10 ml) water
Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add
shrimps. Cover bowl and refrigerate at least 30 minutes.
Drain shrimps, reserving 1/2 cup (125 ml) marinade. Arrange shrimps
in single layer in Steaming Bowl. Cover and steam 12 to 15 minutes or
until shrimps are pink.
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