Saturday, April 17, 2010

PF Chang's Style Lettuce Wraps

PF Chang’s Style Lettuce Wraps
6 servings

for pouring sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

for chicken stir-fry
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken
breasts, cubed to 1/2″
1 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce

for stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.* Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish. Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce wraps, top with pouring sauce and enjoy!

*I skipped this part. I don't have a wok, and I was afraid if I left the oil in the pan too long, I'd burn the house down! As soon as the chicken was done, I just left it in the pan and added the veggies and stir fry sauce and continued cooking.

Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry
4 servings

3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh or frozen broccoli florets
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice and enjoy!

Nutrition Facts: 1 serving (1 cup) equals 292 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,280 mg sodium, 18 g carbohydrate, 3 g fiber, 31 g protein.

Caramelized Onion and Roasted Red Pepper Pizza

Caramelized Onion and Roasted Red Pepper Pizza
5 servings

1 tablespoon olive oil
2 onions, halved and sliced
1/2 teaspoon salt
1 jar roasted red peppers, drained and coarsely chopped
2 tablespoons balsamic vinegar
5 flat breads
1/3 cup freshly grated parmesan cheese
1/4 cups loosely packed fresh basil leaves, cut in strips

Heat oil in skillet over medium heat. Add onions and salt. Cook, stiring occasionally, for 20 minutes or until onions are very tender and golden brown. Stir in peppers and vinegar. Preheat oven to 400°. Place flatbreads on baking sheet and top with the onion mixture, cheese and basil. Bake 10 minutes. Cut flatbreads into quarters to serve and enjoy!

Daily Bible Reading 2010

Today's reading -
Joshua 15-16
Psalms 91
Proverbs 17
Acts 18