Subj : BH&G 1993
To   : ALL
From : DAVE DRUM
Date : Thu Mar 04 2021 12:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Szechwan Chicken-Pasta Salad
 Categories: Oriental, Poultry, Chilies, Vegetables, Pasta
      Yield: 5 Servings
 
      1 lb Boned, skinned chicken
      2 c  Fresh pea pods
           +=OR=+
      6 oz Package frozen pea pods;
           - thawed
    1/4 c  Soy sauce
      2 tb Rice vinegar or white
           - vinegar
      1 ts Chile oil; (below)
    1/2 ts Crushed red pepper
      8 oz Steamed or fresh Chinese egg
           - noodles
           +=OR=+
      5 oz Dried Chinese egg noodles
      1 tb Oil
      2 cl Garlic; minced
      1 lg Bell pepper; in thin strips
      2    Green onions; sliced
    1/4 c  Coarse chopped peanuts

MMMMM-------------------------CHILE OIL------------------------------
    1/3 c  Cooking oil
      2 tb Sesame oil
      2 tb Ground red pepper
 
  Cut chicken into 3/4" pieces. Coarsely chop the pea pods.
  For sauce, in a small bowl stir together the soy sauce,
  rice vinegar or white vinegar, chili oil, and crushed red
  pepper. Set aside.
  
  In a large saucepan cook noodles in boiling lightly salted
  water for 4 to 6 minutes or until tender. Drain. Set
  aside.
  
  Pour cooking oil into a wok or large skillet. (Add more
  oil as necessary during cooking.) Stir-fry the garlic in
  hot oil for 15 seconds. Add the pea pods, red or green
  pepper, and green onions; stir-fry for 1 to 2 minutes or
  until crisp-tender. Remove the vegetables from the wok.
  
  Add half of the chicken to the hot wok. Stir-fry for 2 to
  3 minutes or until no pink remains. Remove the chicken
  from the wok. Repeat with remaining chicken. Return all
  chicken to the wok. Add the sauce to the wok. Add the
  cooked vegetables and noodles. Stir ingredients together
  to coat with sauce. Cook and stir about 1 minute more or
  until heated through. Sprinkle with peanuts. Serve
  immediately. Makes 5 servings.
  
  Chile Oil
  
  For milder flavor, increase cooking oil to 1/2 cup.
  
  In a small sauepan heat cooking oil and sesame oil to 365
  degree F. Remove from heat. Stir in ground red pepper.
  Cool. Strain. Cover and store in the refrigerator.
  
  Makes about 1/2 cup.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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