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Show A stirring way to xcook Chinese7 withoiL Stir in the toy mixture and cook the vegetables, covered, cov-ered, until they are tender-crisp. tender-crisp. Sprinkle on the sesame sesa-me seeds just before seving. Makes about four servings. Note: Hoisin sauce is sold in many supermarkets, and in shops specializing in Oriental Ori-ental ingredients. ORANGE GINGER CHICKEN h orange juice V cup dry Sherry 1 tbsp. oil I tbsp. grated fresh ginger 1 clove garlic, minced 1 tsp. salt hi tsp. basil 3 lbs. chicken pieces Orange slices Parsley sprigs In a large bowl, combine all the ingredients except the chicken, orange slices and parsley and mix them to blend. Add the chicken and toss to coat the pieces. Refrigerate Refri-gerate the chicken, covered, for 6 to 8 hours, turning it occasionally. Thoroughly drain the chicken, reserving the liquid. Place the pieces, spaced apart, in a large, shallow baking pan and bake them for 25 minutes at 400 degrees. de-grees. Drain the fat from the pan and pour in the reserved liquid. liq-uid. Bake the chicken another anoth-er 25 minutes, basting it occasionally, oc-casionally, until it is browned and cooked through. By MARJORIE RICE Copley News Service If you're a fan of stir-fry cookery, be sure to include fresh cabbage as an ingredient. ingred-ient. Cut in bite-size pieces and quickly stir-fried, cabbage adds color, crisp texture and pleasant flavor to any recipe, re-cipe, or is delicious on its own as a side dish. Chinese cabbage, also known as Napa, is white to light green and looks like romaine lettuce, elongated in shape with broad-ribbed stalks and crinkled leaves. Buy medium heads with fresh, crisp leaves. Refrigerate Refri-gerate them in a plastic bag and wash them only before using. To prepare, slice off the base, separate leaves and wash. Cut ribs and leaves crosswise into thin strips. STIR-FRIED VEGETABLES with HOISIN SAUCE 1 tbsp. light soy sauce 2 tsps. bottled hoisin sauce tsp. EACH, salt, sugar and water 2 tbsps. oil V lb. snow peas 1 cup sliced bamboo shoots 1 rib celery, sliced thinly on diagonal 1 cup thinly sliced carrots, car-rots, blanched 1 minute in boiling water 1 small onion, sliced 2 tbsps. toasted sesame sesa-me seeds Combine the soy, hoisin, salt, sugar and water and set them aside. Heat the oil in a wok and stir-fry the vegetables vegeta-bles 10 seconds to coat them Bok choy or Chinese chard has long, broad white or greenish stalks with large, dark green leaves. It has a mild taste and crisp texture. Select fresh, crisp-looking heads and refrigerate them in a plastic bag. To prepare bok choy, remove re-move root end and separate stalksand remove any tough or wilted leaves. Wash stems and cut leaves into thin strips. To stir-fry cabbage, allow about one and one-half cups of the cut vegetable per serving. Heat the wok, add the oil and heat it until almost al-most smoking. Add the cabbage cab-bage and fry it, tossing the cabbage constantly, until it is cooked but still resists the bite. Here's a good way to enjoy a traditional Chinese cabbage dish using ingredients ingred-ients you can find in most supermarkets. Therecipe is from "The AU-American Chinese Cookbook" by Lucy Chee McHale and Joyce Goldberg (Hammond, Inc., Maplewood, N.J. 6.95). HOT SWEET AND SOUR CABBAGE The Sauce: 1 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. sugar 1 tsp. sesame oil tsp. salt The Vegetables: 2 or 3 dried red chili peppers 2 tbsps. chopped onion 5 cups coarsely chopped cabbage (in m-inch pieces) 3 tbsps oil. Combine the sauce ingredients ingred-ients in a small bowl and set them aside. Break the chilies in half. Heat the oil in a wok or large frypan over high heat. Add the chilies. When the oil begins to smoke and the peppers turn dark, remove the chilies from the pan and discard them. Add the cabbage and onion and cook, stirring it about 1 minute. Pour the sauce over the cabbage and cook and stir until the cabbage cab-bage is tender (about 3 minutes). min-utes). Makes four servings. |