4. PREPARE THE MAIN COURSE
In selecting an entree for your main course, we cover all the bases: one for poultry lovers, one for beef lovers, and one for wussies... we mean veggie lovers.
Sweet and Sour Chicken
Beef with Broccoli
Stir-Fried Vegetables
Sweet and Sour Chicken
This is a dish that originated in Canton and actually falls under modern Chinese cooking, as opposed to age-old dishes like Beef with Broccoli. (We thought it'd be cool to provide you with dorky little facts to throw into the dinner conversation.)
Preparation Time: 30 minutes
Ingredients:
- 1 cup all-purpose flour
- 4 tbsp. cornstarch
- 1 tsp. baking powder
- 1 tbsp. oil
- water
- 8 oz. boneless, skinless chicken breast - cut into -inch cubes
- 1 onion - sliced
- 1 green pepper - seeded, cored, and sliced
- 1 small can of pineapple chunks (save the juice in the can for the sauce)
- pinch of salt
- oil for frying
For the sweet and sour sauce:
- 2 tbsp. cornstarch
- cup light brown sugar
- cup cider vinegar or rice vinegar
- 1 garlic clove - crushed
- 6 tbsp. ketchup
- 6 tbsp. pineapple juice
- pinch of salt
Directions:
- Sift the flour, cornstarch, baking powder, and salt into a bowl.
- Make a hole in the center of the mixture and add the oil and a small amount of water.
- Using a spoon, gradually incorporate flour from the side into the middle, adding water if necessary, and beat until a thick smooth batter emerges.
- Heat an inch of oil or so in the wok to deep-fry the chicken.
- Dip the chicken cubes one at a time into the batter and drop them into the hot oil. Fry 4-5 pieces of chicken at once for about 5 minutes at a time. Remove and dry the chicken on paper towels.
- Pour out most of the oil from the wok, leaving only a thin layer.
- Throw in the sliced onion, pepper, and pineapple and cook on high heat for 1-2 minutes. Remove the vegetables and pineapples from the wok and set aside.
- Mix all the sauce ingredients together and pour it into the wok. Bring the mixture to a boil over low heat, and stir continuously until it thickens. Let it simmer for about 1-2 minutes or until it looks completely clear.
- Add the vegetables and chicken cubes to the sauce and mix until they are coated completely.
- Reheat for 1-2 minutes and serve immediately.
Beef with Broccoli
Preparation Time: 30 minutes
Ingredients:
- 8 oz. fillet or rump steak
- 1 garlic clove - crushed
- 2 tbsp. peanut oil
- 4 oz. broccoli florets
- 2 scallions - finely chopped
- tsp. salt
- dash of pepper
- 1 tbsp. dark soy sauce
- cup hot water
- 2 tbsp. cornstarch mixed with 1 tbsp. cold water
Directions:
- Cut the steak into thin slices, then into narrow strips.
- Mix the steak strips in a large bowl with the garlic and pepper.
- Heat 1 tbsp. of the oil in a wok and stir-fry the broccoli for 4 minutes. Then remove the broccoli and set them aside in a bowl.
- Add another 1 tbsp. of oil to the wok and stir-fry the meat for 3 minutes.
- Add the broccoli, soy sauce, salt, and water, and heat until the mixture simmers.
- Pour the cornstarch mixed with water into the wok, stirring constantly, until the liquid thickens.
- Throw the scallions in, stir some more, and serve immediately.
Stir-Fried Vegetables
Preparation Time: 45 minutes
Ingredients:
- 2 tbsp. oil
- 1 cup bean sprouts
- red pepper - seeded and finely chopped
- green pepper - seeded and finely chopped
- green onion - chopped
- 1 head Chinese cabbage - finely chopped
- 3 oz. mushrooms - sliced lengthwise
- 1 zucchini - thinly sliced
- cup frozen peas
- 2 tbsp. cashew nuts - roughly chopped
- 1 tsp. sugar
- 2 tbsp. soy sauce
- 1 cup chicken stock
- salt and pepper
Directions:
- Heat the oil in a wok and stir-fry the vegetables in this order: bean sprouts, peppers, onion, Chinese cabbage, mushrooms, zucchini, peas and cashew nuts.
- Stir in the sugar, soy sauce, and stock.
- Season with salt and pepper and simmer for 30 minutes, stirring frequently.
- Drain of the sauce, and serve the rest of it with the vegetables.
