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Receta Stir Fry Chicken Szechuan Style
by Global Cookbook

Stir Fry Chicken Szechuan Style
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Ingredientes

  • 1 lb Chicken, cut in 1x2" slices
  • 1 lb Bok choy or possibly chinese cabbage
  •     Cut into bite size pcs
  • 1 tsp Ginger root, minced
  • 1 tsp Garlic, minced
  • 1 Tbsp. Bean paste, or possibly warm bean paste
  • 1 x Scallion, cut 1/4"
  • 1/4 tsp Salt
  • 1/2 c. Chicken stock
  • 1 Tbsp. Thin soy
  • 2 tsp Cornstarch
  • 1/2 tsp Sugar
  • 1 tsp Rice wine
  • 2 tsp Oil
  • 1 tsp Rice wine
  • 2 tsp Black soy
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tsp Rice vinegar, or possibly brown vineg
  • 1/4 tsp Five spice pwdr
  • 1/2 c. Stock
  • 1 tsp Cornstarch, dissolved in
  • 1 Tbsp. - cool water

Direcciones

  1. Marinate chicken.
  2. Set wok over high heat till warm. Add in 2 Tbsp. oil. Sprinkle salt.
  3. Add in bok choy. Stir fry for 1 minute. Add in 1/2 c. stock. Cover and cook for 3 min. Remove to serving plate and set aside.
  4. Heat wok. Add in 2 Tbsp. oil. Add in ginger, garlic, and warm bean paste.
  5. Add in chicken. Stir fry for 2 min till slightly brown.
  6. Add all the seasonings. Pour in stock. Cover and cook for 1 minute.
  7. Stir in cornstarch to thicken.
  8. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.