Recipe: Wok and Skillet Recipes (9) - 11-02-99 Recipe Swap (updated)

9 WOK AND SKILLET RECIPES
Recipe Swap -November 2, 1999

RECIPES IN THIS FILE:
Ginger Vegetable Stir-Fry with Orange Sauce
Stir Fried Island Chicken with Peanut Sauce
Stir Fried Chicken with Zucchini and Walnuts
Stir-Fried Diced Chicken With Peanuts
Stir-Fried Chicken and Apples
Stir-Fried Chicken and Broccoli
Hamburger Stir-Fry
Braised Mushrooms
Spicy Shrimp with Green Onion

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GINGER VEGETABLE STIR-FRY WITH ORANGE SAUCE
From: Terrytx
Makes 5 servings

FOR THE ORANGE SAUCE:
1/4 cup orange juice
1/4 cup water
1 tbsp sherry
2 tsp finely chopped orange zest
1 tsp cornstarch
FOR THE STIR FRY:
Cooking oil for stir-frying
1 cup pearl onions, peeled and halved
1 clove garlic, minced
2 tbsp finely chopped crystallized ginger
1 large red or green bell pepper, cut into bite-sized
2 cups broccoli flowerets
1/2 cup bean sprouts

For the sauce, stir together orange juice, 1/4 cup water, sherry, peel, and cornstarch; set aside.

In a wok or large skillet, heat a small amount of oil; add onions, garlic, and crystallized ginger; stir fry for 30 seconds.

Add peppers; stir-fry 2 minutes. Remove from wok.

Add more oil if necessary; add broccoli and stir-fry 3 minutes. Remove from wok.

Stir sauce again; pour into center of wok and stir till thickened and bubbly.

Add the cooked ingredients back to wok and stir well to coat with sauce. Cover and cook for 3 minutes or heated through.

Uncover; stir in sprouts and serve.

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STIR FRIED ISLAND CHICKEN WITH PEANUT SAUCE
From: KellyWA
Makes 4 servings

FOR THE PEANUT SAUCE:
2 tsp creamy peanut butter
2 tbsp fish sauce
2 tbsp chicken stock
1 tsp minced garlic
1 tsp red curry paste
FOR THE CHICKEN:
3 tbsp peanut oil
3 tsp minced garlic
1 1/2 tsp minced fresh ginger
9 oz boneless, skinless chicken, diced
1 cup chopped carrots
1 cup chopped zucchini
1 cup chopped yellow summer squash
1 cup bean sprouts
8 tbsp chopped roasted peanuts
3 tbsp chicken stock (if needed)
4 tsp chopped fresh cilantro (to garnish)

TO PREPARE THE PEANUT SAUCE:
Put the peanut butter into a blender. Add the fish sauce and chicken stock; blend well. Add the garlic and curry paste and blend until smooth.

In a wok, heat the peanut oil until very hot. Add the garlic and ginger; stir fry a few seconds.

Add the chicken. When cooked halfway, add the carrots and stir fry a minute or two.

Continue adding the vegetables, stirring a minute after each one. Stir fry one or two minutes.

Add the peanuts and Peanut Sauce and mix well. (If the sauce is too thick, add the stock.)

To serve, sprinkle cilantro over each portion.

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STIR FRIED CHICKEN WITH ZUCCHINI AND WALNUTS
From: KellyWA

2 whole boneless, skinless chicken breasts, cut into thin strips
Ground black pepper
2 tbsp oil
2 tbsp butter or margarine
1/4 tsp minced fresh garlic
1 medium onion, sliced
3/4 lb zucchini, thinly sliced
1/2 lb mushrooms, sliced
1/2 cup shredded carrot
Grated peel and juice for 1/2 a lemon
1/2 cup walnut halves
Hot cooked rice (optional, for serving)

Season chicken with pepper to taste. In large skillet, stir-fry chicken in oil until lightly browned and tender. Remove chicken from pan and set aside.

Add butter to pan and stir fry garlic and onion until onion is just tender.

Add zucchini, mushrooms and carrot and stir fry over medium heat 3 minutes.

Add the cooked chicken and heat through. Stir in lemon peel and juice and walnuts; toss to mix.

Serve over hot rice, if desired.

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STIR-FRIED DICED CHICKEN WITH PEANUTS
From: KellyWA

8 oz boneless, skinless chicken breast
1/2 head of cabbage*
2 tbsp fried peanuts**
2 chilie peppers*
5 cups oil
1 tbsp chili nam yue (fermented red bean curd)
2 tsp salt

Slice chicken breast on a slant. Pat with the flat side of the Chinese cleaver; dice. Rinse cabbage. Remove hard stems. Cut into 3/8-inch squares. Remove skin from the fried peanuts. Crush to small granules. Rinse chilies. Mince.

Heat oil in a wok. Fry diced chicken and diced cabbage briefly. Remove when the color of the chicken changes.

Save 3 tbsp oil in the wok. Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage. Mix well. Add the crushed peanuts, minced chilies and salt. Stir fry well. Remove and serve.

*Szechuanese pickled cabbage and chilies can be used to replace cabbage and chilies.

**You can replace peanuts with pine nuts if you wish.

Note: This dish will taste even better with the unique special flavor of Szechuanese pickles.

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STIR-FRIED CHICKEN AND APPLES
From: KellyWA - 11-02-99

2 whole boneless, skinless chicken breasts
1/3 cup honey
2 tsp curry powder
2 apples, peeled and chopped
3 tbsp oil
1 stalk celery, sliced
1/4 cup raisins
3 tbsp chopped fresh parsley
Hot cooked rice (for serving)

Cut chicken into cubes and place in bowl. Combine honey and curry and mix with the chicken. Stir in apple. Set aside.

Heat oil in heavy skillet over high heat. Saute celery for 1 minute.

Add the chicken mixture and stir fry 3-4 minutes or just until chicken is no longer pink.

Add raisins and parsley, stir well and serve over rice.

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STIR-FRIED CHICKEN AND BROCCOLI
From: KellyWA
Makes 8 servings

8 skinless, boneless chicken thighs
1/4 tsp ground ginger
1/4 tsp ground black pepper
3 tbsp peanut oil
1 bunch fresh broccoli, sliced thin-crosswise
1 cup sliced green onion, white and green parts included
3/4 cup and 2 tbsp chicken broth, divided use
1 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
1/4 cup grated Parmesan cheese
Whole Wheat croutons (to garnish, recipe follows)

Chop chicken into bite-size pieces. Sprinkle ginger and pepper over chicken; set aside.

In a large fry pan or wok, pour oil and heat to high temperature. Add chicken and stir-fry 3 minutes or until brown. Push chicken to side and add broccoli and onion. Stir-fry 3 minutes more.

Mix together 3/4 cup chicken broth, salt and sugar and stir into fry pan. Reduce heat to medium-high, cover and cook 2 minutes.

Add cornstarch to remaining 2 tablespoons chicken broth and stir until smooth. Stir into fry pan and cook 1 minute; remove from heat.

Stir in Parmesan cheese, sprinkle with whole wheat croutons.

WHOLE WHEAT CROUTONS

4 slices whole wheat bread, cut into 1-inch cubes
2 tablespoons melted butter
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic salt

Combine ingredients for the croutons. Spread one layer deep on a baking sheet.

Toast in 300 degree F oven 20 minutes or until crisp.

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HAMBURGER STIR-FRY
From: Dawn-NYS

1 (16 oz.) package frozen mixed vegetables (broccoli, corn and red pepper is nice)
1 lb. ground beef
2 cups leftover cooked rice
1 tablespoon soy sauce
1/2 cup water (or as needed)

Cook vegetables according to package directions; drain and set aside.

Brown ground beef in a skillet. Add prepared vegetables, rice and soy sauce. Stir in water, as needed, and stir fry until heated through.

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BRAISED MUSHROOMS
From: Dawn-NYS

1 tbsp butter
1 tbsp peanut oil
2 tbsp finely chopped green onion
2 tsp finely grated fresh ginger
1/2 lb fresh portabello mushrooms, cut into cubes
2 oz fresh shiitake mushrooms, cleaned and sliced
1 cup half-and-half
2 tbsp soy sauce
2 tbsp fresh chives, chopped

In a wok, heat the butter and oil; add green onions, ginger and mushrooms. Stir-fry for 5 minutes.

Add the half-and-half, soy sauce and chives. Reduce heat and cook over a moderate heat for 10 minutes, or until most of the liquid has evaporated.

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SPICY SHRIMP WITH GREEN ONION
From: Dawn-NYS

2 tbsp all-purpose flour
1/2 tsp curry powder
1/8 tsp ground cayenne pepper
Salt, to taste
3/4 lb shrimp (about 12), shelled and deveined
2 tbsp peanut oil
1 bunch green onions, cut into 2-inch lengths
Lemon wedges (to garnish)
Hot cooked rice or crisp-fried rice noodles (for serving)

In a bowl combine the flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat; set aside.

In a heavy wok, heat oil over moderately high heat until hot; saute green onions until almost tender.

Add shrimp to scallions and saute, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.

Serve with rice or over crisp-fried rice noodles.