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Hoisin Chicken and Raddish Stir-Fry
Author: egourmetstore.com 1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
4 ounces fresh green beans -- trimmed and cut in 1/2-inch pieces (1 cup)
1 pound boned and skinned chicken breasts -- cut in 1/2-inch strips
1 tablespoon minced fresh ginger
OR
1/4 teaspoon ground ginger -- see Notes
1/4 cup hoisin sauce*
1 chicken bouillon cube
1 1/2 cups trimmed and quartered radishes
4 cups romaine lettuce -- cut in 1/2-inch strips
In a cup combine cornstarch with 3/4 cup water; set aside.
In a large skillet heat oil until hot; add green beans., stirring to coat
with oil. Add 2 tablespoons water; cover and cook until nearly
crisp-tender, about 3 minutes, stirring once.
Add chicken; cook, stirring occasionally, until chicken is nearly cooked,
about 3 minutes. Add ginger; cook, stirring occasionally, until ginger is
tender, about 1 minute.
Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook,
stirring constantly, until mixture boils, about 1 minute. Add radishes;
boil, stirring constantly, until mixture thickens, about 1 minute longer.
In a large serving bowl place lettuce; spoon radish mixture over lettuce;
toss to coat. Serve over steamed white rice, if desired.
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