Aug 252011
 
6 ounces spaghetti 3 Tablespoons soy sauce
1 teaspoon cornstarch 1/3 cup cold water
1/2 teaspoon curry powder 3 Tablespoons cooking oil
1 clove garlic, minced 1 medium onion, sliced
1/2 cup chopped fresh broccoli 1 cup sliced fresh mushrooms
1/2 cup shredded carrot 1 Tablespoon cooking oil
3 cups shredded cabbage
  1. In saucepan cook noodles according to package directions. Rinse in cold water and drain well.
  2. Stir soy sauce into cornstarch. Stir in water and curry.
  3. Heat wok over high heat.  Add 1 tablespoon oil.  Add half the noodles.  Stir-fry for 7 to 9 minutes or until lightly browned.  Remove to plate.  Repeat with 1 tablespoon more oil and the remaining noodles.
  4. Add 1 tablespoon more oil and stir-fry garlic for 30 seconds.  Add onion and stir-fry 2 minutes.  Add broccoli and stir-fry 2 minutes.  Add mushrooms and carrot.  Stir-fry 2 minutes.
  5. Stir soy sauce mixture.  Stir into vegetables.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.
  6. Stir in noodles and heat through.  Remove from wok and keep warm.
  7. Add 1 tablespoon oil to wok.  Stir-fry cabbage 3 minutes or until crisp-tender.
  8. Arrange on platter and top with noodle mixture.

Makes 6 to 8 servings

Works best in a wok, but can be made in skillet.

Aug 182011
 
1 skinless, boneless chicken breast 2 Tablespoons soy sauce
1 Tablespoon cornstarch 1/3 cup chicken broth
2 Tablespoons dry sherry 1/4 teaspoon sugar
2 Tablespoons cooking oil 1 cup sliced fresh mushrooms
1 8-ounce can sliced bamboo shoots, drained 1 6-ounce package frozen snow peas, thawed
  1. Slice chicken into bite-size pieces.
  2. Stir soy sauce into cornstarch. Stir in chicken broth, sherry, sugar, and 1/4 teaspoon pepper.
  3. Heat wok over high heat and add oil.  Stir-fry mushrooms and bamboo shoots 1 minute.  Remove from wok.
  4. Add snow peas and stir-fry 1 minute.  Remove from wok.
  5. Add more oil to wok if needed.  Stir-fry chicken 2 to 3 minutes or until done.
  6. Stir broth mixture; stir into wok.  Cook and stir until thickened and bubbly.  Cook 2 minutes more.
  7. Return all vegetables to wok.  Cover and cook 2 minutes.  Serve over hot cooked rice.

Makes 2-3 servings.

You don’t need a wok to make this recipe.  Works just fine in a skillet.

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