Tangy Imperial Stir-Fry
2 pounds Flav-R-Pac*
Imperial Stir Fry
1 sauce packet
2 tablespoons honey
1 tablespoon oil
2 teaspoons minced garlic
1 teaspoon crushed
12 ounces boneless
chicken, cut in
1. Heat oil over high heat in a wok or skillet.
Stir-fry garlic, red pepper and chicken until
chicken is opaque. Remove from the pan.
2. Add frozen vegetables to the hot pan and
cook 6-8 minutes, or until crisp-tender.
3. In a small bowl, combine sauce packet,
honey and basil. Add cooked chicken and
sauce to heated vegetables, tossing to coat;
bring to a simmer. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Trina Lu, Taipei, Taiwan
FROM THE EMPLOYEE’S KITCHEN
Trina’s Scrambled Eggs
This is a very quick, healthy home-cooked dish.
1-2 scallions, chopped
2 medium red tomatoes,
each cut in 8 pieces
1. Beat eggs in a bowl; stir in scallions.
2. Preheat a wok for about 1 minute over
medium heat; add oil. When oil is medium
hot, stir-fry tomatoes until soft.
3. Pour eggs into the wok; stir slightly to
mix with tomatoes until eggs are about half
done; turn eggs over and continue cooking
to desired firmness.
4. Cut in several pieces. Season to taste with
salt. Makes 4-6 servings.
Oils in Asian Cooking
Sesame oilcomes in various forms. Oriental
sesame oil, made from toasted sesame seeds,
has a rich color, aroma and flavor. In Chinese
and Korean dishes, it is usually used as a
seasoning at the end of cooking. In Japan it’s
often blended as flavoring with other oils for
deep-frying (tempura). Cold-pressed sesame
oil, made from raw seeds, is clear, with no
nutty flavor, and is popular in India for cooking,
medicine and massage.
Peanut oilis ideal for deep-frying and stir-frying
because it has a high smoke point. Asian peanut
oil has a distinctive peanut flavor, whereas Western
versions are virtually flavorless after refining.
Coconut oilis often used for deep-frying
because it has a high smoke point.