THE MENU

THAI-FOOD

SPICY SZECHWAN STIR-FRY
OVER JASMINE RICE (Can be vegetarian)
• 1 cup jasmine rice, uncooked (see note)
  
• 2 cups plus 2 tablespoons water, divided
  
• 1/2 cup broth (chicken,beef,or vegetable)
  
• 1/2 cup fresh or frozen broccoli florets
  
• 1/2 cup packaged shredded carrots
  
• 2 green onions, cut into slivers
  
• 2 tablespoons grated fresh or jarred ginger
  
• 1/2 teaspoon honey
  
• 1 teaspoon dried red pepper flakes, or to taste
  
• 2 tablespoons hoisin sauce (see note)
  Shredded chicken or shredded beef may be added (pre-cook in skillet or wok and add to recipe later) omit meat for vegetarian recipe and use vegetable broth instead of chicken or beef broth.
  
  Rice can be made ahead of time in a rice-cooker.
  To make in saucepan, wash rice, bring 2 cups water to a boil, add rice; cover, reduce heat and simmer 15 minutes.Remove pan from heat; fluff rice with fork and set aside.
  In wok or large skillet, heat broth to bubbling.Add broccoli and carrots; cook 1 minute. Add green onions; cook 2 minutes. Add ginger, honey and red pepper flakes; cover and cook 2 minutes, or until vegetables are tender-crisp. Stir together remaining 2 tablespoons water and hoisin sauce; add to vegetables (and meat) and heat through, extra sauce will be needed for meat.Serve over jasmine rice.
  
  Note: Jasmine rice is a fragrant, quick-cooking white rice from Thailand available in natural and Oriental food stores (now available at the grocery store)
  Note: Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic and other spices used in Chinese cooking.

  
  Szechuan Stir-Fried
  Leeks and Chicken

• 3 medium leeks (white and about 1 inch of tender green)
  
• 3 tablespoons peanut oil
  
• 4 garlic cloves minced
  
• 1 lb. skinless, boneless, chicken breasts shredded
  
• 1/2 red bell pepper cut into thin slices
  
• 1 cup thinly sliced mushrooms
  
• 1 teaspoon minced ginger root
  
• 1 teaspoon red pepper flakes
  
• 1 tablespoon sugar
  
• 1 tablespoon rice vinegar
  
• 2 tablespoons sesame oil
  
• 1/4 cup chicken broth

  Cut leeks in thin slices crosswise. Heat peanut oil until it simmers, reduce heat to moderate. Add garlic and shredded chicken, cook until chicken turns white; about 1 minute. Add leeks, peppers, mushroms, ginger and pepper flakes. Continue to stir-fry 1 minute longer or until vegetables are barely tender. Add sugar, vinegar, sesame oil and broth; increase the heat and cook until veggies are tender, about 2 minutes. Serve with rice or noodles.

  CRUNCHY ALMOND CHICKEN

• 1 cup slivered almonds
  
• 1 clove garlic
  
• 1 piece of ginger root
  
• 1 teaspoon salt
  
• 1 teaspoon paprika
  
• 1/4 teaspoon ground cumin
  
• 1/4 teapoon pepper
  
• 1/3 cup butter or margarine melted
  
• about 3 lbs. cut-up chicken parts

  Place almonds, garlic and ginger root in blender until ground. Add salt, paprika, cumin and pepper, mix again. Remove from blender to plate. Dip chicken into melted butter; roll in almond mixture. Place chicken skin side up in pan. Cook uncovered at 350 for 1 1/2 hours.

  
  GENERAL TSO'S CHICKEN

• The Sauce:
  
• 1/2 cup cornstarch
  
• 1/4 cup water
  
• 1 1/2 teaspoon minced garlic
  
• 1 1/2 teaspoon ginger root
  
• 3/4 cup sugar
  
• 1/2 cup soy sauce
  
• 1/4 cup white vinegar
  
• 1/4 cup cooking wine
  
• 1 1/2 cup chicken broth
  
• 1 teaspoon msg

• The Meat:
  
• 3 pounds deboned, skinless thighs cut in chunks
• 1/4 cup soy sauce
  
• 1 teaspoon white pepper
  
• 1 egg
  
• 1 cup cornstarch
  
• vegetable oil for frying
  
• 2 cups sliced green onion
  
• 16 small dried hot red peppers

  
  Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and msg. Stir until sugar dissolves. Refrigerate until needed.
  In bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of cooking oil to help seperate chicken pieces. Divide chicken into small quantities and deep-fry at 350. until crispy. Drain on paper towels.
  Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Place chicken in sauce; cook until sauce thickens.

  
  CHINESE ALMOND COOKIES

• 1 cup butter
  
• 2 hard cooked egg yolks
  
• 1/2 cup sugar
  
• 2 cups flour
  
• 1/2 teaspoon almond extract
  
  Work butter with back of spoon till creamy. Stir in grated egg yolks, blend well. Add sugar,gradually. Beat until smooth. Add almond extract and flour.
  Blend well. Chill one hour in refrigerator. Bake at 400 for 10 minutes.

  
  
  
  
  

  Back