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CHICKEN CHOW MEIN
INGREDIENTS
5 oz. medium egg noodles 2 tsp. sesame oil
11 oz. skinless chicken breasts, 1 tsp. dark soy sauce
(sliced into strips) 1 Tbsp. cornstarch
1 tsp. five-spice powder 1 red bell pepper, seeded, sliced
2 Tbsp. peanut oil 2 Tbsp. light soy sauce
5 oz. bean sprouts black pepper and salt
1 large spring onion (green),
sliced lengthwise
DIRECTIONS
1. Cook the noodles for 3 minutes in a pan of boiling water until al dente,
(as per the packageinstructions).
2. Drain, run under cold running water, and drainagain.
3. Drizzle with a little sesame oil, and toss to prevent noodlesfrom
sticking.
4. Season the chicken with dark soy sauce and the five-spice powder.
5. Mix well. Coat the chicken breasts lightly withcornstarch.
6. Heat wok to high heat, add the peanut oil, and heat until oil is
smoking.
7. Add the chicken, and stir-fry for 2 to 3 minutes, or until cookedthrough.
8. Add the red bell pepper, and stir-fry for 1 minute, then add the bean
sprouts and green onion, and stir-fry for less than 1minute.
9. Add the cooked noodles and season with the light soysauce,
1 tsp. sesame oil, and pepper, to taste. Stir well and serve immediately.
Serves 2, or 4 if used as side dish.
SWEET & SOUR PORK WITH PINEAPPLE
INGREDIENTS
1 c. brown rice 1/4 c. low-sodium soysauce
1/4 c. rice vinegar 3 Tbsp. sugar
1 1/4 lbs. pork tenderloin, trimmed 1 Tbsp. cornstarch
Salt and black pepper 1 Tbsp. peanutoil
2 cloves garlic, minced 2 bell peppers, sliced
1/2 c. diced freshpineapple
4 scallions, thinly sliced on the diagonal
2 tablespoons roasted peanuts, chopped (optional)
DIRECTIONS
1. Cook the rice according to package directions (about45
minutes cook time).
2. Meanwhile, in a small bowl or measuring cup, whisktogether
the soy sauce, vinegar and sugar.
3. Slice the pork into 1/2-inch-thick rounds, then slice again to
make 1/2-inch-wide strips. Place the pork in a medium bowl
and sprinkle with the cornstarch and salt and pepper, and toss
to coat.
4. In wok, heat the oil over high heat until veryhot.
5. Add the pork and stir-fry until the pork is almostcooked
through and begins to brown, about 2minutes.
6. Add the garlic and bell peppers and stir-fry until thevegetables
begin to soften, about 5minutes.
7. Add the pineapple and scallions and continue to stir-fryuntil
the pork is cooked through and the vegetables are tender,
1 to 2 minutes longer.
8. Whisk the soy sauce mixture and add it to the skillet. Cook until
the sauce thickens, 2 to 3 minutes.
9. Serve over the rice and garnish with roastedpeanuts.
Serves 4.
