Chicken Lo Mein
Chicken Lo Mein
Posted by bettyboop50 at recipegoldmine
com May 15, 2001
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 tpss cornstarch
1 tps granulated sugar, optional
2 tpss water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 tpss finely chopped gingerroot
Toasted sesame seed, if desired
Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips
Heat 2 quarts water to boiling in 3 quart saucepan
Add pea pods, carrots & linguine
Heat to boiling
Boil 2 to 3 min or until linguine is just tender, drain
Mix cornstarch, sugar & water
Mix broth, soy sauce, garlic & gingerroot, stir in cornstarch mixture
Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble
Add chicken, stir fry about 2 min or until chicken is white
Stir broth mixture in & stir into chicken mixture
Stir in pea pods, carrots & linguine
Cook 2 min, stirring occasionally
Sprinkle with toasted sesame seed
5 servings
Italian Dinner Soup
Italian Dinner Soup
Posted by Annette at recipegoldmine
com 1/16/2002 10:35 am
1 pound lean ground beef
1 quart water
1 cup finely cut onions
1 cup finely cut celery
1 cup finely cut carrots
1 quart diced tomatoes
2 cups thinly sliced zucchini
1 cup uncooked broken spaghetti
1/2 teaspoon Italian spices
1 cup peas
Cook and drain ground beef
Using a large kettle, pour in water, add onions, celery, carrots, tomatoes, zucchini, spaghetti and simmer 20 minutes
Season with Italian spices and add peas
Makes 6 to 8 servings
Coral-Jade Stir-Fry
Coral-Jade Stir-Fry
1/2 pound medium shrimp, peeled & deveined
2 Tbspcornstarch, divided
3 Tbspsoy sauce, divided
1/2 tps granulated sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 tps distilled white vinegar
2 Tbspvegetable oil, divided
4 ounces fresh snow peas
1 onion, chunked
1 tablespoon slivered fresh ginger root
Rinse shrimp & pat dry with paper towels
Combine 1 tablespoon each cornstarch & soy sauce with sugar & garlic; stir in shrimp
Let st& 15 min
Meanwhile, drain peaches, reserving 1/4 cup juice
Add enough water to reserved juice to measure 1 cup
Stir in remaining cornstarch, soy sauce & vinegar; set aside
Cut peaches in half crosswise
Heat 1 tablespoon oil in wok or large skillet over high heat
Add shrimp & stir-fry 1 minute; remove
Heat remaining oil in same wok
Add snow peas, onion & ginger; stir-fry 4 min
Stir in shrimp & soy mixture; cook & stir until sauce boils & thickens
Stir in peaches & heat through
Serve immediately
Serves 4 to 6