chilii chicken

Mandarin Fried Rice

Ingredients:

• 4 tablespoons canola oil
• 3 eggs, beaten lightly
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh ginger
• 1 la chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon, crumbled
• 1 bunch scallions, white and green parts chopped and reserved separately
• 5 cups cold cooked rice
• 2 tablespoons soy sauce
• 1/2 teaspoon white pepper
• Salt, if needed

Directions

1. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside.

2. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

Beef Stir-Fry

Yield: 4 Servings

Ingredients

1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2    cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c  water
1/4 c  creamy peanut butter

Instructions

Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12″ nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.