Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Szechwan Style Baked PEI Potatoes




Source of Recipe


PEI Potatoes


List of Ingredients




1 tsp white sugar 5ml

4 PEI Russet Potatoes 4

1 tbsp olive oil 15ml

3-4 boneless & skinless chicken breasts, cut in strips 3-4

3 cups napa (Chinese) cabbage, chopped 750ml

1 small onion, chopped 1

2 cups broccoli florets 500ml

1/4 cup red and/or green pepper,chopped 50ml

1/4 cup water chestnuts, sliced 50ml

1 cup water 250ml

1-2 tbsp Szechwan sauce 15-25ml

1 tbsp soya sauce 15ml

1 tbsp cornstarch 15ml

Recipe



Bake potatoes in 375° F (190 C) oven 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push towards center. Meanwhile, cook chicken in hot oil in large fry-pan until no sign of pink juices. Add vegetables and stir-fry until tender crisp. In small bowl blend water, Szechwan sauce, soya sauce, cornstarch and sugar. Stir into vegetables; cook, stirring, until sauce is thickened and clear. Spoon over hot potatoes.