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Chicken and Broccoli

1 pound broccoli
1 pound skinless boneless chicken breasts, sliced
1/2 teaspoons dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
3 tablespoons oil
1 slice gingerroot
1/4 cup water
1 garlic dove, cmshed and peeled
1 8-ounce) can sliced bamboo shoots, drained

Sauce Mix
1/4 cup chicken broth
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon sugar
Trim the broccoli stalks and peel them with a small paring knife. Slice the flower head off the stalks and cut it into bite-size florets. Roll-cut dIe peeled stalks into 1 1/2-inch pieces. You should have about 4 cups. Set aside. Mix sauce ingrediants and set aside. Place the chicken in a bowl, add the sherry , 1 teaspoon of the corn- starch, and 1/2 teaspoon of the salt, and stir. Set aside. Pour 1 tablespoon of the oil into a wok place over high heat. When the oil is hot but not smoking add the broccoli and stir for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally, for about 2 to 3 minutes, or until broccoli turns a darker green and is tender-crisp. Pour onto a shallow platter and set aside. Heat the remaining 2 tablespoons of oil in the same pan over high heat until hot but not smoking and add the gingerroot and garlic, stirring 30 seconds. With a spoon, stir up the chicken again and turn it all into the wok. Stir briskly for about 3 minutes, or until the chicken turns white. Add the bamboo shoots and return the broccoli to the pan, stirring constantly. Pour in the sauce mixture and stir till it thickens.Serves 4


Emerald Thread Royal Chicken


   2 tsp. dry sherry

   1 1/2 boneless chicken breasts, split in half

   Salt and pepper

  1/4 cup flour

   1/4 cornstarch

  3 tbs.oil

  3 cups shredded celery cabbage

  1/4 cup sliced onion

   1 tbs. oil


  Royal sauce:

   Mix together 1 table­spoon each catsup, salad oil, sesame oil, sugar, vinegar, and soy sauce.


Rub sherry over chicken and sprinkle with salt and pepper. Shake flour and cornstarch together in a paper or plastic bag; add chicken and shake until coated. Heat the 3 tablespoons oil in a wok and saute chicken over medium heat until browned and tender, about

15 minutes.Stir-fry cabbage and onion in a wok with the 1 tablespoon oil for 5 minutes. Place two-thirds of the cab­bage on a serving plate. Cut chicken crosswise in slices 1/2 inch thick, arrange on cabbage, and spoon over the Royal sauce.


Chicken Velvet with Scallion Relish


1 onion, cut in quarters

2 tsp.salt

14 cups water

1 whole broiler-fryer chicken

3 tbs oil

1 tbs. dry mustard

1 tsp. water

2 tbs. soy sauce

3 scallions , cut in 1 1/2 -inch lengths and shredded

1/2 tsp. salt

Place onion, salt, and water in an 8-quart kettle and bring to a boil. Add the whole chicken, bring to a boil again, and immediately lower heat. , Simmer, covered, for 40 minutes. Turn off heat and let stand 15 minutes.Remove chicken out of stock with a spoon and cool slightly. Strain stock and save for soup. Rub 1 table­spoon of the oil over chicken. Cut into 2-inch pieces, cutting through the bone, or cut chicken off the bone in large pieces and then cut in bite ­size pieces.Mix mustard and water; combine with soy sauce and another table­spoon of the oil. Place in a small bowl. Toss scallions and tops with the 1/2 teaspoon salt and the remaining tablespoon oil. Place in another small bowl.Arrange chicken on a platter. Pass relishes as dipping sauces for chicken. Serves 6.


Pineapple Sesame Chicken


   1 whole broiler-fryer chicken, cooked according to the directions in the previous recipe Velvet Chicken

   1 8 oz) sliced pineapple

   1/2 cup plum sauce

   2 tbs. sugar

   1 tbs. vinegar

   3 tbs. toasted sesame seeds

   Shredded scallions and Chinese parsley for garnish


     Cool chicken and cut into serv­ing-size pieces, with or without the bone. Arrange on a platter.Drain pineapple, save juice, and cut each slice into small wedges. Mix together the pineapple juice, plum sauce, sugar, vinegar, and sesame seeds until smooth; stir in pineapple. Pour sauce over chicken and garnish with green onion and Chinese pars­ley. Serve cold. Serves 6.




4 tbs. Oil

3- 4 lb. Duck

2 cups pineapple chunks with juice

cup water

tbs. sugar

2 stalks celery

2 carrots

1 green pepper

1 tbs cornstarch mixed

 In cup water

1 tbs dry sherry

 5 slices ginger root

1 tbs. soy sauce


Cut the duck into bite size pieces and put in a bowl. Add the sherry, ginger and soy sauce, mix well. Cut the celery, carrots and green pepper into inch pieces. Heats the wok on high heat add the oil. Add the duck and stir-fry 2 minutes, drain off the oil and fat from the wok. Add pineapple juice and cup water bring to a boil and simmer 30 minutes. Add sugar, celery and carrots and let cook for 5 minutes. Add the pineapple chunks and green pepper, stir well. Add the cornstarch mixture and stir till thickened. Serves 4.





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