It’s been quite a week! All in all, I’d have to say it’s been a good week as well….whew~! I’m sharing the post from last year….not from laziness, but because I’ve been in an Asian state of mind where food is concerned and this is one of my favorite menus. Next week I’m beginning a once a month presentation of menus and recipes from one of our fabulous local chefs! Not saying who the first post is by…..that gives you something to ponder over the next few days! Enjoy…relax….celebrate life!
WonTon Crisps with Sweet & Sour Sauce
Cashew Chicken over Jasmine Rice
Stir-fried String Beans
Blood Orange Gelato
Tsing-Tao Beer….icy cold
WonTon Crisps with Sweet & Sour Sauce
1 package wonton wrappers
1 1/2 cups peanut oil
Cut the wrappers into 1/2 inch wide strips. Heat the oil in a wok until sizzling. Fry the strips in batches and drain on paper toweling.
Sweet & Sour Sauce
1/2 cup brown sugar
1 tablespoon corn starch
1 cup chicken broth
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon grated, fresh ginger root
2 cloves garlic, grated
1 scallion, finely diced
Stir the brown sugar and corn starch together, place in a small pan, add remaining ingredients and simmer until thick and just bubbling. Remove from heat and serve at room temperature.
Cashew Chicken
1 pound boneless, skinless chicken breast (if you prefer, you can use chicken thighs) cut into 1 inch cubes
1 egg white
1 tablespoon cornstarch
1/2 cup finely chopped scallion, green ends included
1/2 cup finely diced sweet red pepper
1/2 cup raw cashew nuts (You may substitute almonds or peanuts if you desire)
1 cup peanut oil
Cut the chicken and place in a bowl, set aside. Beat the egg white with the cornstarch, pour over the chicken and toss to coat well. Let sit for 20 minutes.
Pour the peanut oil into a wok and heat over medium high heat. Add the chicken with a slotted spoon and cook until golden brown on all sides. Remove wok from the heat and drain all but 2 tablespoons of the oil. Reheat the remaining oil, adding the vegetables and cashew nuts. Add the following sauce:
1/2 cup good soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon hot chili oil
1 teaspoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon minced garlic
2 teaspoons cornstarch
Whisk together in a small bowl and pour over cooked vegetables and nuts. Add the chicken back to the wok and cook through, about five minutes, over medium high heat.
Serve over a scoop of jasmine rice that has been steamed.
Stir-fried String Beans
1 pound fresh string beans, cleaned and snapped
1 cloves garlic, finely minced
1 teaspoon fresh ginger root, finely minced
1/4 pound ground pork
1/4 cup peanut oil
soy sauce to taste
Heat the peanut oil in a small wok or saute pan. Add the garlic, ginger and pork, tossing until the pork is browning. Add the string beans and toss for about three minutes. The beans should be crisp. Season with soy sauce as desired. Serve with the Cashew Chicken.
Orange Gelato
Your favorite brand will do. I personally choose the Ciao Bella brand. I like the orange flavor after this meal. It really cleans the palate after the slight spiciness of the dish.
2 Responses
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Marisa Franca @ Allourway Says:
Where do you find the Ciao Bella ice cream on the island? I don’t normally eat sweets but I love gelato!!
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Melissa Says:
Harris Teeter usually has it and I’m sure they’d order it for you if it’s out of stock.
