I hear you. Weird, very weird.
And wordy. Lord, are the recipes ever wordy. Perhaps buddy thought he was writing a novel.
Can you tell I am not thrilled by the cookbook? I really have no idea why DH bought it. Or why I let it stay in the house despite my annual-purge-of-things-we-don't-use-or-like.
Oh, right.... it's the recipes! The recipes are good, despite being wordy and having frilly, fancy names. And, they have nice pictures. And, did I say the food is yu-uumm-my? It IS about the food, right? ;-)
So, here it is... a simplified version of "Chicken Dancing With Mushrooms":
Chicken and Mushroom Stir-fry from Hot Chicken (1995)
4 boneless/skinless chicken breasts, cubed
1 tbsp rice wine OR dry sherry
1 tbsp oyster sauce (we used soy sauce)
1 tbsp sesame oil (we used olive oil)
1/4 pine nuts
8 oz mushrooms, sliced
12 stalks asparagus, chopped (we used ~ 1 1/2 c. broccoli, quel surprise)
3 green onions, chopped
3 cloves garlic, minced
1/4 c. cooking oil
1/4 c. water
1/4 c. chicken stock
1/4 c rice wine OR dry sherry
1 tbsp sesame oil
1 tbsp cornstarch
1 tsp sugar
1/4 tsp pepper
- Combine Chicken with 1 tbsp ea. of rice wine, oyster sauce and sesame oil. Set aside, refrigerated, for 15 minutes (or up to 8 hrs).
- Toast pine nuts at 325 for 8 minutes or until golden. Set aside until needed.
- Combine sauce ingredients, set aside until needed.
- Heat half the oil in wok, add chicken. Stir & toss until white & cooked through. Remove chicken from wok.
- Add remaining oil and the garlic to wok. Heat for a few seconds then add vegetables and water.
- Stir & toss until crisp tender, about 2 minutes.
- Add wok sauce, pine nuts and return chicken to wok.
- Stir & toss until all ingredients are heated through and glazed with the sauce. Add pepper to taste.
Enjoy as is, or on a bed of rice or quinoa. Yum!