patbastrop
Well-known member
Dan's Cabbage and Chicken Stir Fry
1.3 lbs chicken breast (one Costco pkg of skinless boneless)cut into small chunks 3/4 inch or so.
1/8 tsp szechuan pepper, crushed
2 tsp sesame oil (toasted) divided
pinch coarse salt
1 T peanut oil
1 T grape-seed oil
1/3 medium sweet onion, diced
3/4 bell pepper, sliced thinly
2 tsp minced ginger
1 serrano pepper, diced
1/3 green cabbage, sliced thinly
2 T soy sauce
1 1/2 tsp fish sauce
1 T brown sugar
2 tsp corn starch
1 tsp sambal oelek
Mix soy sauce, fish sauce, brown sugar, sambal, corn starch and 1 tsp sesame oil together in a small bowl.
Season chicken with pepper, salt and drizzle with 1 tsp sesame oil.
Saute chicken pieces until just done in peanut/grapeseed oil. Remove from wok to a plate and wipe out wok with a paper towel.
Add 1 T grapeseed oil or canola oil to wok. Saute onion, serrano, bell pepper, ginger and rest of the szechuan pepper until vegetables are softened. Add in the cabbage and continue to sautee for a few minutes, mixing well. Make a well in the cabbage and pour in the sauce. Using two utensils, mix the vegetables and sauce well. Add the chicken back to the pan, stir and cover for a couple of minutes until well heated.
Finish the dish with some fresh lime juice, rice vinegar and sesame oil to taste.
Serves three, or if you are having rice or noodles, four. Garnish each dish with a lime quarter and cilantro if you like.
We had a pot of The Steeping Room's Three Blossom Oolong Tea with this which was fabulous!
1.3 lbs chicken breast (one Costco pkg of skinless boneless)cut into small chunks 3/4 inch or so.
1/8 tsp szechuan pepper, crushed
2 tsp sesame oil (toasted) divided
pinch coarse salt
1 T peanut oil
1 T grape-seed oil
1/3 medium sweet onion, diced
3/4 bell pepper, sliced thinly
2 tsp minced ginger
1 serrano pepper, diced
1/3 green cabbage, sliced thinly
2 T soy sauce
1 1/2 tsp fish sauce
1 T brown sugar
2 tsp corn starch
1 tsp sambal oelek
Mix soy sauce, fish sauce, brown sugar, sambal, corn starch and 1 tsp sesame oil together in a small bowl.
Season chicken with pepper, salt and drizzle with 1 tsp sesame oil.
Saute chicken pieces until just done in peanut/grapeseed oil. Remove from wok to a plate and wipe out wok with a paper towel.
Add 1 T grapeseed oil or canola oil to wok. Saute onion, serrano, bell pepper, ginger and rest of the szechuan pepper until vegetables are softened. Add in the cabbage and continue to sautee for a few minutes, mixing well. Make a well in the cabbage and pour in the sauce. Using two utensils, mix the vegetables and sauce well. Add the chicken back to the pan, stir and cover for a couple of minutes until well heated.
Finish the dish with some fresh lime juice, rice vinegar and sesame oil to taste.
Serves three, or if you are having rice or noodles, four. Garnish each dish with a lime quarter and cilantro if you like.
We had a pot of The Steeping Room's Three Blossom Oolong Tea with this which was fabulous!
