MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peking Chicken Stir-Fry
 Categories: Oriental, Poultry, Mushrooms, Chilies, Vegetables
      Yield: 4 Servings
 
     12    Dried shiitake mushrooms
     12 oz Chicken; skinned, boned
    1/2 c  Chicken broth
      2 tb Soy sauce
      2 tb Dry sherry
      2 ts Cornstarch
    1/2 ts Chile oil or chile paste
      2 tb Peanut or cooking oil
      1 tb Grated fresh ginger
      2 cl Garlic; minced
      1    Carrot; thin sliced
      3    Ribs celery; in thin
           - diagonal slices
      1    Bell pepper; in lengthwise
           - strips
      2    Green onions; in 2" lengths
    1/2 md Bok choy; coarse chopped
  1 1/2 c  Pea pods; stringed, in
           - diagonal halves
     14 oz Can baby corn; drained
           Hot cooked rice or Fried
           - Wonton Strips

MMMMM--------------------FRIED WONTON STRIPS-------------------------
     15    Wonton wrappers
           Oil
 
  In a small bowl place shiitake mushrooms. Add boiling
  water to cover; let soak for 30 minutes. Drain; trim and
  discard the stems. Cut caps into halves. Set aside.
  
  Meanwhile, cut chicken into bite-sized strips; set aside.
  For sauce, stir together chicken broth, soy sauce, sherry,
  cornstarch, and chile oil or paste; set aside.
  
  Add peanut or cooking oil to a wok or 12-inch skillet.
  Preheat over medium-high heat (add more oil if necessary
  during cooking). Stir-fry ginger and garlic in hot oil for
  15 seconds. Add carrot; stir-fry for 1 minute. Add celery;
  stir-fry for 1 minute. Add red or green sweet pepper and
  green onions; stir-fry for 1 to 2 minutes more or until
  vegetables are crisp-tender. Remove vegetables and set
  aside.
  
  Add bok choy to wok or skillet. Stir-fry for 2 minutes.
  Add pea pods and reserved mushrooms; stir-fry for 1 to 2
  minutes more or until crisp-tender. Remove vegetables from
  wok and set aside.
  
  Add chicken to wok; stir-fry for 2 to 3 minutes or until
  no longer pink. Push chicken from center of wok. Stir
  sauce; add to center of wok. Cook and stir until thickened
  and bubbly. Return all of the cooked vegetables to wok.
  Add corn. Stir to coat. Cook and stir about 1 minute more
  or until heated through. Serve immediately over cooked
  rice or Fried Wonton Strips.
  
  Makes 4 servings.
  
  FRIED WONTON STRIPS: Cut wonton wrappers into 1/4-inch
  strips. Carefully drop several at a time into deep hot oil
  (365ºF/185ºC). Fry for about 30 seconds or until crisp
  and golden. Remove with slotted spoon. Drain on paper
  towels.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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