We haven’t used a wok since our old kitchen in our old house because we had an electric stove in the new one. (And, to clarify, that “we” was just Eddie over our old gas stove.) I never could figure out how he did it. But, with my NEW gas stove, and my NEW wok, I was finally ready to find out!
So, I was searching for low-fat recipes when ones that called for a wok came up. Eddie, always there to stroke my newbie-chef-desires, agreed, yes, it was time to buy a wok!
This recipe below looked fairly easy, and light, and yes, I made Eddie stand nearby in case of a mishap, was pretty good. My only issues were: 1. I had 2 pounds of chicken as I couldn’t find 1 pound packages. Err…now I know to divide what I buy. 2. I didn’t know why some of the ingredients (the cornstarch and soy sauce) were repeated in the recipe until I read the directions about 3 more times. And 3. By using “high heat” how long until I torch my new (Thank you Ann!) apron! Yikes!
WOK CHICKEN AND CASHEWS
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1 lb. boneless chicken breast, cut into thin strips
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. oil
1/2 tsp. salt
1 sm. onion, peeled and chopped
1/2 lb. mushrooms, sliced thin
2 tbsp. oil
4 c. shredded cabbage
1 tsp. sugar
6 oz. pkg. cashew nuts
1 tsp. cornstarch
1/4 c. soy sauce
3 oz. can Chinese fried noodles
In a small bowl place chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tablespoons oil with salt in wok over high heat. Add chicken and stir fry until white and firm. Add onions and mushrooms. Stir fry until vegetables are soft. Place in heated bowl. Add remaining oil to wok. Stir in cabbage and sugar. Stir fry 3 to 4 minutes. Return chicken – vegetable mixture to wok. Add cashews and toss to combine all ingredients with cabbage. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into wok ingredients. Cover and steam for 1 minute. Uncover and stir until sauce is thickened. Sprinkle with Chinese noodles just before serving. Great with rice. Serves 4 to 5.
