CHEF LYNN'S SECRETS:
--When a recipe calls for spring (also called garden) onions, use the entire onion. They make a lovely garnish when they are cut on the diagonal.
--When deciding on the size to cut the ingredients for stir fry dishes, think about how large they need to be in order to be picked up with chopsticks. That's why I say "large" bite-sized pieces
--Remember - when stir frying, don't crowd the wok! You want your meat to sear, not boil. The juices released by too much meat will cool down your pan and keep the meat away from the heat.
--If you don't have Szechuan pepper salt, you can use 1/2 teaspoon salt and 1/2 teaspoon black pepper. In this case,to make the dish a little spicier, I would add Tabasco or other hot sauce, to taste.
--When a recipe calls for spring (also called garden) onions, use the entire onion. They make a lovely garnish when they are cut on the diagonal.
--When deciding on the size to cut the ingredients for stir fry dishes, think about how large they need to be in order to be picked up with chopsticks. That's why I say "large" bite-sized pieces
--Remember - when stir frying, don't crowd the wok! You want your meat to sear, not boil. The juices released by too much meat will cool down your pan and keep the meat away from the heat.
--If you don't have Szechuan pepper salt, you can use 1/2 teaspoon salt and 1/2 teaspoon black pepper. In this case,to make the dish a little spicier, I would add Tabasco or other hot sauce, to taste.
Curious Cooks: "FLAVOR SECRETS" Cooking Lessons
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Recipes
Stir Fry Chicken
with Cashews
with Cashews
Ingredients:
2 chicken breast halves (about 1 pound)
2 cloves garlic, crushed
About 1/4 cup peanut oil
1 cup carrots, peeled and sliced
4 spring onions, sliced
1 cup water
1/4 cup light soy sauce
1/4 cup oyster flavored sauce
1 teaspoon Szechuan pepper salt
3 tables cornstarch
Method:
1. Heat 3 tablespoons of the oil iln a wok. On high heat, stir fry the chicken pieces with the garlic. Fry them in batches, until they are white all the way through, about 7 minutes. They should be browned on both sides. Remove with a slotted spoon and hold in a dish close by.
2. Change to medium heat and stir fry the carrot for about 4 minutes.
3. Whisk together the soy sauce, water and cornstarch.
4. Add the chicken back to the wok and pour in the soy sauce mixture.
5. Cook uncovered, over medium hgigh heat until the sauce thickens, about 10 minutes.
6. Mix in the spring onions. Serve with sticky rice.
2 chicken breast halves (about 1 pound)
2 cloves garlic, crushed
About 1/4 cup peanut oil
1 cup carrots, peeled and sliced
4 spring onions, sliced
1 cup water
1/4 cup light soy sauce
1/4 cup oyster flavored sauce
1 teaspoon Szechuan pepper salt
3 tables cornstarch
Method:
1. Heat 3 tablespoons of the oil iln a wok. On high heat, stir fry the chicken pieces with the garlic. Fry them in batches, until they are white all the way through, about 7 minutes. They should be browned on both sides. Remove with a slotted spoon and hold in a dish close by.
2. Change to medium heat and stir fry the carrot for about 4 minutes.
3. Whisk together the soy sauce, water and cornstarch.
4. Add the chicken back to the wok and pour in the soy sauce mixture.
5. Cook uncovered, over medium hgigh heat until the sauce thickens, about 10 minutes.
6. Mix in the spring onions. Serve with sticky rice.
If you would like to have all 12 Chinese recipes + Chef Lynn's Stir Fry tips, please mail a check for $10. to cover costs to: Spitz Press, P.O. Box 725, Bloomfield Hills, Michigan 48304. Make your check out to Spitz Press and please clearly print your mailing address.
(Recipes are formatted exactly like the Flavor Secrets cookbook and are spiral bound.)
(Recipes are formatted exactly like the Flavor Secrets cookbook and are spiral bound.)
