• 2/6 Nat Chopsticks Day 3

    From Dave Drum@1:18/200 to All on Sat Feb 4 13:47:11 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chopstick Chicken Salad w/Ginger-Soy Dressing
    Categories: Poultry, Salads, Vegetables, Dressings
    Yield: 2 Servings

    1 1/4 c White wine vinegar
    1 1/2 c Sugar
    2 tb Kosher Salt
    2 ts Coarse ground black pepper
    1 tb Salad oil
    1 tb Minced fresh ginger
    1 ts Sesame oil
    2 tb Soy sauce

    3 c Mixed greens
    1/2 Head iceberg lettuce; cored,
    - shredded
    8 oz Chicken; boned, cooked,
    - diced
    1 c Crispy chow mein noodles
    1 tb Fresh chopped cilantro
    1/4 c Red bell pepper strips
    1/2 c Celery; sliced in 1/8" x
    - 1 1/2" strips
    1/2 c Sugar snap peas; in 1" pcs
    1/2 c Snow peas; in i" pcs
    1/2 c Dressing

    Make dressing and refrigerate 2 hours or overnight.

    Combine all ingredients in a bowl and stir until sugar
    dissolves. Cover and refrigerate.

    Makes 2 cups


    Combine mixed greens and iceberg lettuce, 1/2 of the
    chicken, 1/2 of the chow mein noodles, all the cilantro,
    bell pepper, celery and snap peas.

    Ladle 2/3 cup dressing over salad and toss to coat.

    Transfer salad to chilled serving plates.

    Place remaining chicken and chow mein noodles on top.

    Drizzle with remaining dressing.

    From: http://www.grouprecipes.com

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  • From Dave Drum@1:3634/12 to All on Mon Feb 5 17:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stir-Fry For One
    Categories: Vegetables, Wine, Sauces, Meat
    Yield: 1 Serving

    1/4 lb Boneless chicken, beef, pork
    1 ts Cornstarch
    1 tb Sherry, wt.wine, apple juice
    Broccoli; chopped small
    Celery; sliced thin
    1/2 Bell pepper; seeded, diced
    - small
    2 ts Oil
    1 cl Garlic; minced
    1 ts Minced fresh ginger root

    MMMMM----------------------SEASONING SAUCE---------------------------
    1 tb Water
    1 tb Sherry, wt.wine, apple juice
    1/2 ts Cornstarch
    1/2 ts Soy sauce

    Cut meat into very thin strips about 2 inches long. In
    bowl, mix cornstarch and sherry; stir in meat and let
    stand for 10 min or up to 2 hours. Cut vegetables into
    thin strips or florets.

    In small bowl, combine sauce ingredients and mix well.

    In wok or non-stick skillet, heat oil over high heat.
    Add garlic, ginger and meat and stir-fry for 1 minute.
    Add broccoli or other vegetable and stir fry 2 minutes
    or until crisp tender; add water if necessary to prevent
    scorching. Stir in seasoning sauce and stir fry for
    another minute.

    Makes 1 serving. Serve with hot rice or noodles.

    Note: Applejuice, lemon juice or chicken broth are
    sometimes used as substitutes for small amounts of wine.

    Source: The Lighthearted Cookbook by Anne Lindsay c.1988

    Posted but not tested by Elizabeth Rodier 6/93.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


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