MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chopstick Chicken Salad w/Ginger-Soy Dressing
Categories: Poultry, Salads, Vegetables, Dressings
Yield: 2 Servings

MMMMM--------------------------DRESSING-------------------------------
1 1/4 c White wine vinegar
1 1/2 c Sugar
2 tb Kosher Salt
2 ts Coarse ground black pepper
1 tb Salad oil
1 tb Minced fresh ginger
1 ts Sesame oil
2 tb Soy sauce

MMMMM---------------------------SALAD--------------------------------
3 c Mixed greens
1/2 Head iceberg lettuce; cored,
- shredded
8 oz Chicken; boned, cooked,
- diced
1 c Crispy chow mein noodles
1 tb Fresh chopped cilantro
1/4 c Red bell pepper strips
1/2 c Celery; sliced in 1/8" x
- 1 1/2" strips
1/2 c Sugar snap peas; in 1" pcs
+=OR=+
1/2 c Snow peas; in i" pcs
1/2 c Dressing

Make dressing and refrigerate 2 hours or overnight.

Combine all ingredients in a bowl and stir until sugar
dissolves. Cover and refrigerate.

Makes 2 cups

FOR SALAD:

Combine mixed greens and iceberg lettuce, 1/2 of the
chicken, 1/2 of the chow mein noodles, all the cilantro,
bell pepper, celery and snap peas.

Ladle 2/3 cup dressing over salad and toss to coat.

Transfer salad to chilled serving plates.

Place remaining chicken and chow mein noodles on top.

Drizzle with remaining dressing.

From: http://www.grouprecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Open your mind. Stay interested in stuff." -- Betty White
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fry For One
Categories: Vegetables, Wine, Sauces, Meat
Yield: 1 Serving

1/4 lb Boneless chicken, beef, pork
1 ts Cornstarch
1 tb Sherry, wt.wine, apple juice
Broccoli; chopped small
Celery; sliced thin
1/2 Bell pepper; seeded, diced
- small
2 ts Oil
1 cl Garlic; minced
1 ts Minced fresh ginger root

MMMMM----------------------SEASONING SAUCE---------------------------
1 tb Water
1 tb Sherry, wt.wine, apple juice
1/2 ts Cornstarch
1/2 ts Soy sauce

Cut meat into very thin strips about 2 inches long. In
bowl, mix cornstarch and sherry; stir in meat and let
stand for 10 min or up to 2 hours. Cut vegetables into
thin strips or florets.

In small bowl, combine sauce ingredients and mix well.

In wok or non-stick skillet, heat oil over high heat.
Add garlic, ginger and meat and stir-fry for 1 minute.
Add broccoli or other vegetable and stir fry 2 minutes
or until crisp tender; add water if necessary to prevent
scorching. Stir in seasoning sauce and stir fry for
another minute.

Makes 1 serving. Serve with hot rice or noodles.

Note: Applejuice, lemon juice or chicken broth are
sometimes used as substitutes for small amounts of wine.

Source: The Lighthearted Cookbook by Anne Lindsay c.1988

Posted but not tested by Elizabeth Rodier 6/93.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... It used to be rock around the clock. Now it's limp around the block.
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