Tuesday, August 2, 2011
2 tsp vegetable oil
2 tbsp chopped garlic (3-4 cloves)
3 tbsp chopped green onion (about 3 onions)
1 cup pineapple juice
2 tbsp chili sauce
2 tsp rice vinegar
4 tsp granulated sugar
1 tsp soy sauce
2 tbsp water
1/4 tsp cornstarch
1 cup vegetable oil
2 skinless breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 tsp vegetable oil in medium sauce pan. Saute the garlic and onion in the oil for a few second, not allowing it to burn. Add pineapple juice, chili sauce, vinegar, sugar and soy sauce.
Dissolve 1/4 tsp cornstarch in 2 tbsp water. Add saucepan. Bring mixture to boil and simmer on med/high for 3-5 mins until thick and syrupy.
Heat up 1 cup oil in wok or medium sauce pan over med heat.
While oil heats up, chop chicken and toss with cornstarch until dusted.
Saute coated chicken in the hot oil. Remove chicken. Pour chicken into a medium bowl, add sauce and toss to coat chicken.
This has to be the best fried rice I ever made. It tasted pretty close to the resaturates one. I had to do the recipe 3 times normal since there was 6 of us eating. It is also simple to make. Very simple...
¼ tspn ground super fine mustard
¼ tspn minced ginger
½ tspn minced or crushed garlic
1 tspn molasses
1½ tbsp lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute (about 1-2 eggs)
salt and pepper to taste (optional)
4 tspn canola oil
¾ cup petite green peas, frozen (or bean sprouts)
¾ cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.
Spray more canola oil into pan and heat over medium heat. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.