Mongolian chicken PDF Print E-mail

Mongolian Chicken

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.

Serves 4.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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