2 tablespoons peanut oil
1 1/2 cups sliced green pepper
2/3 cup sliced celery
1/2 cup sliced scallions, stems included
1 can (8-1/2-ounces) sliced water chestnuts, drained
6 ounces fresh or frozen (thawed) snow peas
1 can (8-3/4-ounces) pineapple chunks in syrup
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons sugar
1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground
2 tablespoons vinegar
2 tablespoons soy sauce
Cut thighs into bite size pieces. In a wok or large
skillet, over medium-high heat, heat oil. Add thigh pieces
and stir-fry 5 minutes. Add green pepper, celery,
scallions and water chestnuts. Stir-fry 2 minutes. Add
snow peas, pineapple and syrup and chicken broth. Reduce
heat to medium and cook for 2 minutes, stirring often. In
a small bowl, blend together cornstarch, sugar, ginger,
vinegar and soy sauce. Add to wok and cook until sauce is
slightly thickened, about 2 minutes. Serve over hot cooked
rice.
SZECHUAN STIR-FRY THIGHSServes 4
The woman in charge of supervising the entire Perdue recipe
program, says that this is her personal favorite.
4 roaster boneless thigh cutlets
4 tablespoons peanut or vegetable oil
1 cup carrots, cut into matchstick strips
1/2 cup cashews