March 16, 2011
While on my mini-vaca in Branson, MO, I stopped by a few Antique Malls. I was on a quest; in search of fabulous, cheap cookbooks. I love used cookbooks. I especially like when I am looking through them in the evening and I find little notations made by the previous user(s). Don't you? I always make sure I put little notations in my cookbooks. That way, when they find a new home, the new owner can find my little notations while he or she is curled up and snuggy, reading their new cookbook. I hope it puts a smile on their face as it does mine. I haven't had time to read through my cookbooks yet; really just time for skimming. So, I haven't found any notations as of yet. I did have a moment in my day to pick a few recipes from one of my finds: Betty Crocker's Sizzling Stir-Fries. This book is a 1994 publication. I don't really feel as if 1994 could be considered antique yet. Nevertheless, I found it and it's all mine! The two recipes I made for dinner this evening were super yummy :)
Sesame Chicken with Fun See
3 large skinless, boneless chicken breasts
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons Sriracha Hot Chili Sauce
1 teaspoon vegetable oil
1 clove garlic, finely chopped
2 ounces rice stick noodles
2 tablespoons toasted sesame seed
Cut chicken into 2 x 1/2 inch strips. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, the salt, 2 teaspoons oil, the baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch.
Heat sugar, broth, vinegar, soy sauce, chili sauce, 1 teaspoon oil and the garlic to boiling. Stir in cornstarch mixture; cook and stir until thickened. Remove from heat; keep warm.
Heat oil (1 1/2 inches) in wok (I don't have a wok, I used a large pan) to 350. Pull noodles apart gently. Fry 1/4 of the noodles at a time 5 seconds or until puffed, turning once; drain on paper towels.
Heat oil to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.
Heat oil to 375. Fry about 1/3 of the chicken 1 minute or until golden brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter.
Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed. Arrange rice stick noodles around chicken.
PER SERVING: Calories: 450; Protein 26g; Carbohydrate 51g; Fat 16g, Cholesterol 60mg; Sodium 720mg
Stir-fried Broccoli and Carrots
2 teaspoons finely chopped ginger root
1 clove garlic, finely chopped
1 1/2 cups small broccoli flowerets
1 cup thinly sliced carrots (about 2 medium)
1 small onion, sliced and separated into rings
3/4 cup chicken broth
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced mushrooms (about 3 ounces)
2 tablespoons oyster sauce
Spray wok or 12-inch skillet with nonstick cooking spray; heat until hot. Add ginger root and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute. Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
PER SERVING: Calories 95; Protein 3g; Carbohydrate 18g; Fat 1g; Cholesterol 0mg; Sodium 560mg