Wolfgang Puck Wok Recipes: Yvette's Sweet and Sour Chicken and Stir-Fried Chinese Vegetables

HSN_ElecWokmanual 2/28/08 12:58 PM Page 15

Stir-Fried Chinese Vegetables

Makes 4 to 6 servings

INGREDIENTS

4 tablespoons peanut oil or vegetable oil

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 teaspoon crushed red chili flakes

1/2 red onion, trimmed and cut into 4 wedges, layers separated 2 heads baby bok choy, trimmed, cut lengthwise in quarters 1/4 pound Chinese broccoli, stems and leaves separated,

each cut into 1-inch pieces

1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces,

1 thinly sliced and reserved separately

1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips 2/3 cup good-quality chicken stock or broth, vegetable broth,

or water, heated

1 tablespoon soy sauce

1 tablespoons cornstarch, dissolved in 1 tablespoon cold water

2 teaspoons toasted sesame seeds

METHOD

1Set the temperature probe on your Wok to "Sear" and preheat for

5 minutes. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.

2Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.

3Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.

4Add the long beans and the 1-inch scallion pieces. Continue stir- frying until they are bright green and glossy, 1 to 2 minutes more.

5Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.

6Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

Yvette’s Sweet and

Sour Chicken

Makes 4 servings

INGREDIENTS

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons cornstarch

1 pound boneless skinless chicken breast, cut into 1-inch cubes 1 cup pineapple chunks

1 can (28 ounce) oriental mixed vegetables, drained 1/2 cup mandarin orange slices, drained

12 maraschino cherries, halved

1 12-ounce container of Sweet and Sour Sauce Jasmine Rice

METHOD

1Combine soy sauce and cornstarch in a bowl. Add cubes of chicken and let set for 30 minutes.

2Set the temperature probe to "High" and heat oil in wok for 2 minutes.

3Add chicken mixture to wok and cook until brown on all sides, about 5 minutes. Add sweet and sour sauce.

4Add remaining ingredients and cook until sauce thickens and boils, about 5 minutes. Serve over jasmine rice.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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