[CH] Recipe: Chicken & Vegetable Stir-Fry
Jonathan T. Smillie (jsmillie@tickets.com)
Thu, 22 Jul 1999 09:44:45 -0500
Fellow followers of El Grande:
I whipped this up the other night while cooking for myself; it turned out
pretty well so thought I'd share it with the list. I haven't heard of this
elsewhere, but here in Madison, we have a very enjoyable program called CSA
(Community Supported Agriculture); basically, you buy a seasonal "share" in
a local farm, and for their entire producing season you receive a portion
of their produce. This last week's "bag" included zucchini, pattypan
squash, and cabbage (as well as some really good sweet corn, but that
didn't go into this recipe!). Needing to use some of this up, I did the
following:
Ingredients:
1/2 lb. boned/skinned chicken breast, cut into chunks
1/2 lb. cabbage, chopped
1 small squash, sliced
about 1/3 large zucchini, julienned
2 cloves garlic, minced
1 small onion, chopped
1/4 cup soy sauce
2-3 Tbsp. lime juice
1/2 tsp. ground ginger or equivalent fresh, minced
2 Tbsp. Tuong Ot (or similar) Chili Garlic Sauce
1 Tbsp. vegetable oil
1 Tbsp. sesame oil
Procedure:
Combine soy sauce, lime juice and ginger. Put chicken chunks in a bowl,
pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or
more.
In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic; stir-fry
about 30 seconds. Add onion and cook until just translucent.
Remove chicken pieces from marinade (reserve) and add to wok in small
batches; brown and remove. Add sesame oil and cabbage and cook about 5
minutes or until cabbage is tender.
Add zucchini, squash, browned chicken pieces and reserved marinade. Cook
about 4 more minutes or until chicken is just done; add chile garlic sauce
and stir well to distribute. Serve over steamed white rice.
Jonathan