Hong Kong – Mango Ginger Chicken

Chicken is so tender when stir-fried in the wok!

Hint: don’t cut the mango slices too thin as they will fall apart.

Ingrdients:  1lb boneless chicken breast cut in to bite-sized slices, 1 egg white lightly beaten, 2 tbsp cornstarch,  4 tsp rice wine or dry sherry, 2 tbsp peanut oil, 1/3 cup chicken broth, 2 tsp soy sauce, 1/4 tsp red pepper flakes, 1 tbsp minced ginger, 2 tsp minced garlic, 1 med. green bell pepper julienned, 1/2 cup sliced red onions, 1 ripe mango, peeled and cut into thick slices (about 3/4 cup).

Combine first four ingredients above.  Stir until cornstarch dissolves, add  2 tsp of peanut oil and stir. Let sit for 30 minutes. In a small bowl combine broth, soy sauce, red pepper flakes, 2 tsp rice wine and 1/4 tsp cornstarch.

In a 2-quart saucepan bring 1 quart of water to a boil over high heat. ad tbsp of oil to boiling water and  reduce heat to low.  Add chicken  and cook until opaque. Drain chicken.  Heat wok with remaining peanut oil , add ginger and garlic, add bell peppers and red onions and stir-fry 1 minute. Add chicken and broth mixture and last stir-fry in the mango. Serves 2-3 as a main dish. Delicious……

4-Step Shrimp and Broccoli with Red Peppers

I have been on a ski vacation in Canada at Lake Louise and Banff and have neglected my blog posts. Here’s a simple 4-Step wok recipe, sure to please:

1) 1/2 cup chicken broth, 2 tbsp soy sauce and oyster sauce, and 2 tsp each cornstarch, sugar and dry sherry. Shake and set aside in a bowl.

2) Heat wok with 2 tsp peanut oil and add1 lb. large shrimp, peeled. Stir-fry until pink. Transfer to a plate.

3) Add 2 tsp. peanut oil to wok with 4 cups broccoli florets, 1 thin-cut red pepper and 4 oz. sliced shiitake caps. Stir-fry 1 minute. Move veggie mixture to sides of the wok and make a well. Add 3 sliced scallions, 1 tsp each of fresh ginger and garlic and 1/2 tsp. red pepper flakes to the well. Stir-fry 1 minute.

4) Add 1/3 cup of water, cover and steam for 3 minutes. Return shrimp to wok. Stir in the liquid mixture from Step 1 above. Stir-fry until shrimp and liquid mixture are both warm. Serve with rice and a nice Pinot Grigio! Serves 4. 

 

Jan’s North Carolina Recipe with Native Shrimp!

Lime Cilantro Shrimp with Brocolli and Sugar Snap Peas

1 lb of peeled medium shrimp (I like the lime cilantro flavored shrimp I get for $9.99 a lb at Costco), a dozen brocolli florets, two dozen sugar snap peas, 1 cup of bean sprouts, 1 tbsp. minced onions, a few chili peppers, 1 tbsp. soy sauce.

Stir-fry the shrimp for 1 minute until pink. Add the broc. and sugar snap peas and steam for 2 minutes. Add the minced onions, chili peppers and soy sauce. Stir in the bean sprouts last and stir fry with other veggies for 1 more minute.  Serve with rice and a nice hearty white wine. Because this is such a low calorie meal, you can have ice cream for dessert!   

Stir-Fry Ginger Beef

Don’t know where this recipe originated from, but it is definitely one of my all-time favorites.

12 oz lean flank steak, 1 tbsp minced ginger, 1 tsp soy sauce, 2 tsp of rice vinegar or  dry sherry, 1 tsp cornstarch, 1/4 tsp freshly ground pepper, 1 tsp peanut oil, 1 tbsp oyster sauce,  1/4 cup sliced pickled ginger, 4 scallions cut into 2-inch sections.

Cut beef into 2 inch strips combine with minced ginger, soy sauce and one of the teaspoons of rice vinegar, add cornstach and pepper.  In a small bowl stir in 1 tsp of oil with oyster sauce and remaining teaspoon of rice vinegar.  Heat the wok and swirl in the oil, add the beef, and let the beef sear. Swirl in the oyster sauce mixture, then add the pickled ginger and scallions and stir-fry for one minute. Serves 2.  Simple and delicious with rice or rice noodles. Of course, a red  wine would be perfect with this!  And, always add a heaping serving of love …     

 

 

Macanese Stir-Fried Chicken and Chorizo

I haven’t tried this recipe yet, but it looks very appetizing and I love chorizo!

In the 16th century, Portuguese traders settled in the Macau Penninsula, just 37 miles from Hong Kong and the blending of cultures led to some great food!

Ingredients: 1 lb. boneless, skinless chicken thigh or breast meat cut into bite-sized pieces, 2 tbsp minced garlic, 2 tsp corn starch, 1 tsp light soy sauce, 1 tsp plus 1 tbsp rice wine or dry sherry, 1/2 tsp sugar, 1/3 cup coconut milk, 1/4 cup chicken broth, 2 tbsp balsamic vinegar, 2 tsp dark soy sauce, 2 tbsp peanut oil, 1/4 cup thinly sliced shallots,  1 cup diced ripe tomatoes, 4 oz chorizo, cut into 1/4″diced pieces, 1 tsp tumeric, 1 tsp sweet paprika, 3/4 tsp salt.

Combine the chicken, cornstarch, garlic, light soy sauce, 1 tsp of rice wine sugar and 1 tsp of water.  In a separate bowl, combine coconut milk, broth, vinegar, dark soy sauce, and the remaining rice wine.  Heat the wok, swirl in the peanut oil, shallots and chorizo. Push to the side of wok. Add the chicken and let the chicken sear. Sprinkle on tumeric and paprika.  Add the tomatoes, swirl in the broth mixture, sprinkle with salt and sitr-fry until the sauce thickens. Serves 3-4. Add a hearty red wine as the chorizo demands it! Green tea ice cream for dessert would be the finishing course to a great meal!

Easy Stir-Fried Shrimp with Dark Rum – Recipe from Trinidad

JUST REC’D WORD FROM SOMEONE WHO TRIED THIS RECIPE RECENTLY AND THEY RECOMMEND THAT YOU DO NOT LEAVE THE SHRIMP IN THE SHELL AS IT’S TOO MUCH WORK AFTER THE SHRIMP HAS BEEN STIR-FRIED TO REMOVE THE SHELLS!!

1 lb large shrimp, juice of 1/2 lime, 3 tbsp ketchup, 3 tbsp dark Jamaican rum, 2 tsp soy sauce, 1 tsp jerk seasoning, 1/4 tsp ground pepper, 2 tbsp peanut oil, 1 tbsp minced garlic, 1 tbsp minced ginger, 1/2 tsp salt, 1 medium ripe tomato – cut into thin wedges, 1 large green bell pepper – cut into thin strips, 1 small onion – cut into thin wedges, 1 tbsp finely chopped cilantro

Leave the shrimp in the shell, devein. In a medium bowl, toss the shrimp with lime juice. Drain and pat the shrimp dry on a paper towel. In a small bowl, combine ketchup, rum, soy sauce and pepper. Heat wok, swirl in the oil, garlic and ginger. Add the shrimp and stir-fry for 1 minute. Sprinkle on salt. Add tomatoes, bell peppers and onions.. Swirl in the ketchup mixture and stir-fry for 1 minute. Stir in the cilantro.  Serves 2.  I like a hearty while wine with this dish.  Green tea ice cream is a nice dessert to serve as the final course.

Wok Recipe from Colorado

Well, I promised that I’d share stir-fry recipes from around the globe. This one is from my days in Denver, Colorado. 

Stir-Fried Ground Buffalo with Mushrooms & Green Peas 

2 slices of ginger root, 1 cup chicken stock, 1Tbsp corn starch, 3 tbsp peanut oil, 2 garlic cloves  crushed, 2 large onions finely sliced, 1 1/2 lb ground buffalo,  4 tbsp soy sauce, 8 oz button mushroorms, 1 lb green peas, 3 tbsp red wine, 1 tbsp chopped parsley

Crush the ginger, add the stock and cornstarch an blend well. Set aside the stock mixture. Heat oil and add garlic, ginger and onions. Stir-fry for 2 minutes. Add the ground buffalo and stir-fry for 3 minutes. Reduce the heat and cook an additional 8 minutes, stir occasionally. Add the soy sauce, mushrooms and peas. Cook for 8 more minutes and continue stirring. Add the stock mixture and wine and cook for 4 more minutes. Sprinkle with chopped parsley. Serve with rice or rice noodles. I like a hardy red wine with this dish, a cab or a merlot goes well with the buffalo.