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I have this weird food quirk where I'm constantly seeking the perfect balance of sweet and salty in any given meal or snack. So if I eat something super-salty, like a handful of potato chips, then I immediately want to follow it with something sweet to counteract the salt overload, like cookies or chocolate or even just fruit. My boy, who doesn't suffer from any such salty-sweet issues, thinks I'm pretty much nuts. What can I say? I know what my tastebuds crave, and as an unabashed food lover, I eagerly give in to whatever demands my crazy appetite chooses to make. My favorite thing about this recipe is that it's the perfect mix of sweet, savory, and spicy flavors, all in one tasty, filling dish. The recipe yields just enough sauce to lightly but thoroughly coat the noodles, which is exactly how I like it; if you like your pasta drenched in sauce, make up another half-batch or so of it and add more to suit your taste. sauce
ingredients marinated
chicken ingredients other
ingredients 1
Trim the chicken breast of fat and membrane, then slice it up into thin
little strips. Marinate it in the soy sauce, cornstarch and wine for at
least twenty minutes. Heat a couple of tablespoons of oil in a wok over
high heat; quickly stir-fry the chicken until just cooked-through. Pull
out the chicken with a slotted spoon, and set aside. check
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