Asian style for recipes this week

Stir fry and ramen recipes give Far East flavour

Orange Chicken Stir-Fry

1 tbsp. Veg. Oil, coconut oil, or olive oil

2 chicken breasts thinly sliced

2 tbsp. Cornstarch

1 small carrot

1 stalk celery thinly sliced

1/2 green pepper in large dice

12 snow peas

1 med. onion sliced 1/4 inch thick

Sauce

1 c. Orange juice

1 tbsp. Oyster sauce

3 tsp. Br. Sugar

3 tbsp. Hoisin sauce

2 tbsp. Rice wine vinegar

1 tsp. Minced garlic

1 1/2 tsp. Orange zest

1 1/2 tbsp. Starch

Heat oil over high heat. Coat chicken in corn starch. Saute quickly to lightly brown. Add vegs. In order of hardest to softest. Sauteing momentarily between additions. Mix sauce in a bowl and add to the pan. Shake or stir quickly until it thickens. Add a little water if needed. Serve with rice or noodles.

Ramen Noodle Salad

Ingredients:

1 pack instant ramen, discard the seasoning packet

1 cup shredded cabbage

1/4 cup shredded purple cabbage

2-inch carrot, peeled and cut into matchstick strips

Chopped scallions

1/4 teaspoon white and black sesame seeds

Dressing:

1 1/2 tablespoons Japanese ponzu

1 tablespoon Thai sweet chili sauce

1 tablespoon honey

1/2 teaspoon sesame oil

1/4 teaspoon white and black sesame seeds

Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.

Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.

Japanese ponzu

½ c. Soya sauce

¼ c. Rice vinegar

¼ c. Lemon juice

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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