Some ethnic flavours for your kitchen this week

Chinese, Mexican add a little spice to your life

Almond Guy Ding

1 can mushrooms

1 – 2 c. chicken or shrimp

1 c. water chestnuts

1 c. Celery

1 tsp. Minced ginger

1 c. onions

1 c. Slivered almonds

1 c. Peas

1/2 c. Diced carrots

1 tbsp. Sesame oil

1 clove minced garlic

1 tbsp. Corn starch

2 tbsp. Oyster sauce

2 tbsp. Sauce

Fry meat in oil till cooked. Add garlic, ginger and spices to meat. Simmer for 5 mins. Add carrots, onions, celery, mushrooms, and water chestnuts. Cook just until slightly softened. Add peas and almonds and heat through. Add cornstarch. Serve with rice.

Chicken Quesadillas

Flour tortilla

Thinly sliced saute’d chicken


Green peppers

Fresh tomatoes

Grated cheese

Salsa ( optional )

Sour cream ( optional )

Cover 1/2 of tortillia with diced tomatoes,

peppers, and onions

Cover vegetables with cheese.

Bake in the oven on a rack until slightly brown and crisp.

Serve with salsa and sour cream.

Thinly sliced saute’d beef, hamburger etc. may be used if desired.

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

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