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Recipes: ArcaMax Chef




Source of Recipe


ArcaMax
Recipes: ArcaMax Chef

For Marla
Friday October 17, 2008

Appetizer -- Egg Drop Soup
Main Course -- Cashew Chicken Stir-Fry
Dessert -- Pineapple Cream Cake
Grocery List
Tales from the ArcaMax Chef
We hope you enjoy this menu that serves 6 to 8.
Appetizer -- Egg Drop Soup
6 cups chicken broth
2 tsp. salt
2 Tbsp. water
2 Tbsp. cornstarch
2 eggs slightly beaten
One quarter cup green onions, chopped

Heat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve. You may want to add crisp noodles and/or soy sauce to the soup.

The Skinny: Use fat free chicken broth and your favorite egg substitute.


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Main Course -- Cashew Chicken Stir-Fry
2 Tbsp. vegetable oil
1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
One third cup rice wine or dry sherry
One third cup soy sauce
One quarter cup cornstarch
1 Tbsp. fresh ginger, grated
1 6-oz. can water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
One quarter cup hoisin sauce
One third cup cashews

Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.

The Skinny: Use skinless chicken.

Chilled Fresh Asparagus

2 pounds, fresh asparagus
One quarter cup soy sauce
1 tsp. sugar
2 tsp. sesame oil

Snap off tough ends of each asparagus stalk and blanch tips in boiling water for several minutes until crisp-tender, drain. Run cold water over asparagus to stop cooking process. Combine soy sauce, sugar and sesame oil and stir until sugar is dissolved. Cut asparagus into 1-inch pieces and place in bowl with soy sauce mixture. Toss to coat and chill for about 1 hour before serving.