Recipes  











 
Savory Stir-Fry
  

1/4 cup hoisin sauce (optional)
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound boneless chicken breast or pork cutlets, cut into bite-size strips
2 tablespoons cooking oil 1 large sweet potato, peeled and cut into 1/2 - inch slices
1 large onion, sliced into rings
1/2 large green pepper
1/2 large red pepper
1/2 pound of snow peas
2 teaspoons cornstarch
1 cup coarsely chopped Chinese cabbage
Hot cooked rice

For marinade, in a medium bowl combine hoisin sauce, soy sauce, vinegar, brown sugar, sesame oil, garlic powder and pepper. Add chicken or pork to marinade. Toss to coat; cover and refrigerate for 1 to 24 hours. Heat 1 tablespoon of the cooking oil in a wok or large skillet over medium-high heat. Add sweet potato, onion, peppers and snow peas. Stir-fry for 4 to 5 minutes or until tender-crisp. Remove vegetables from wok or skillet. Drain chicken or pork well, reserving marinade. Stir cornstarch into marinade and set aside. Heat remaining 1-tablespoon oil in wok or skillet. Add the chicken or pork and stir-fry for about 3 minutes or until no pink remains. Remove from wok. Add marinade to wok. Cook and stir over medium heat until thick and bubbly. Return meat and vegetables to wok. Add the cabbage and heat through. Serve over hot cooked rice. Yield: 4 servings.

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