Recipe(tried): Springtime Stir-Fry with Dutch Baby

A Dutch baby is a variant of a popover or Yorkshire Pudding. It offers a large puffy pillow - and a fun presentation - for the stir-fry.

4-6 Servings:

1/2 lb. skinless, boneless chicken breasts, sliced into 1/4 inch strips.
1 T vegetable oil
2 cups fresh asparagus, diagonally sliced.
1 cup each mushrooms and sweet red pepper, sliced.
1/2 cup onion, sliced.

1/2 tsp. salt
1 1/2-2 T fresh tarragon, chopped (use 1/2 T if tarragon is dried)
2 cups fresh pears, cored and thinly sliced.
2 T lemon juice.
Dutch Baby (recipe below)

Stir-fry chicken in hot oil in non-stick skillet until no longer pink. Add vegetables and seasoning, stir-fry until crisp-tender. Toss pears with lemon juice, add to chicken mixture and gently stir-fry until pears are throughly heated. Fill center of Dutch Baby with the mixture.Dutch Baby:
Melt 1/4 cup butter or margarine in heavy 10-inch oven-proof skillet or shallow baking dish at 425 deg/F. Whip 3 eggs in blender at High 1 minute. With motor running, gradually add 1/2 cup lowfat milk, then 1/2 cup flour; blend 30 seconds longer. Remove pan from oven. Pour batter into hot melted butter. Bake at 425 deg/F. 20 minutes or until puffy and golden.

Cooked rice, bulgur or couscous may be substituted for the Dutch Baby.

Shell MC