10
RECIPES
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Wash chicken drumsticks. Pat dry. Cut green onion into 3 three pieces. Heat the wok
with vegetable oil. Stir fry ginger root and green onion. Add drumsticks, sherry, soy sauce,
sugar and ½ cup of water. Let drumsticks gently boil under medium heat until most of the
juice is gone. Turn occasionally. Remove and set on plate. Garnish with parsley and serve.
Serves 4.
Cathay Chicken
8
small chicken drumsticks
2
green onions
4 slices
fresh ginger root
1 tablespoon
sherry
¼ cup
dark soy sauce
1 tablespoon
sugar
3 tablespoons
vegetable oil
-
Chinese parsley, for garnish
Ingredients
Stir-Fried Seasonal Vegetables
Set electric wok to “High.” Heat for 2 minutes. Add cooking
oil, garlic, and ginger; cook, stirring until fragrant for about
30 seconds. Add remaining ingredients, except cornstarch
solution; cover and cook for 4 minutes. Add cornstarch
solution and cook, stirring until sauce boils and thickens.
Serves 4.
1 tablespoon
cooking oil
1 tablespoon
minced garlic
2 teaspoons
minced ginger
6
fresh shiitake mushrooms
(discard stems, caps sliced)
4
fresh bottom mushrooms, sliced
½ cup
baby corn, cut in half diagonally
1
small zucchini, cut in half lengthwise, thinly sliced
½
green bell pepper, sliced
½ teaspoon
cornstarch, dissolved in 1 tsp water
1
small onion, cubed
1
green onion, sliced
Ingredients
Sauce:
•
⅓
cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian
oyster-flavored sauce
• 1 teaspoon sugar