6/22/13 - Saturday at 12:30p - 1:00p

    Chef David Pembleton
Chicken Stir Fry and Beef Lo Mein

Chicken Stir Fry

6 oz. Boneless skinless chicken cut in strips
2 oz. Bok Choy on bias
1 oz. Celery on bias
2 oz. Carrots on bias
1 oz. Onion - small dice
1 oz. Garlic - minced
1 oz. Green pepper Julienne
1 oz. Red pepper Julienne
2 oz. Snow peas
1 oz. Baby corn
1 oz. Water chestnuts
1 oz. Ginger - minced
1 oz. Chopped green onion

Sauce:
Broth 8 oz.
Oyster sauce 2 oz.
Teriyaki sauce 2 oz.
Honey 1 oz.
Corn starch 3 tbsp.

In wok brown chicken and remove.
Add garlic, onion and ginger.
Add celery, carrot and Bok Choy. Cook briefly.
Add peppers. Cook briefly.
Add snow peas. Cook briefly.
Make sauce and add until thickened.
Add corn and water chestnuts.
Add chicken. Adjust seasonings.
Garnish with green onion.

Serve with white or fried rice.

Beef Lo Mein

6 oz. Beef cut into strips (sirloin or New York strip steak)
2 oz. Onion sliced
1 oz. Garlic - minced
1 oz. Red pepper Julienne
1 oz. Water chestnuts
4 oz. Broccoli florets – steamed
1/4 tsp. Ginger - minced

Sauce:
4-6 oz. Broth
2 oz. Teriyaki sauce
3 oz. Oyster sauce
1 oz. Honey
3 tbsp. Corn starch

In hot wok, brown the beef and remove.
Add garlic, onion and ginger.
Add red pepper. Cook briefly.
Add sauce and thicken.
Add broccoli florets and water chestnuts.
Add browned beef.
Garnish with chopped green onion.
Serve over cooked noodles

Serve with cooked ribbon pasta.