Yesterday I fixed Chinese
Cut a little cauliflower into florists
1 green pepper
1 red pepper Both sweet
1 small onion
1 chicken breast
I flatten the chicken breast with the Worchester bottle, didn't feel like
hunting up the meat pounder. Than cut it into 1/2 x 1 inch strips.
julienne the peppers and onion
Put a little oil in the wok and started wokking the chicken, seasoning it
with salt/pepper and soy and Worchester sauce. When it was done I set the
chicken a side. About 6 minutes until the chicken was done to my liking.
Than I wok the cauliflower for a couple minutes and than added the peppers
and onions until they were El Denta, Seasoning them with a little
salt/pepper to my taste. .
As this was going on I cooked some bulgur by adding one cup of bulgur and 1
cup of boiling water and a little chicken bullion to a sauce pan and place
the lid on it and let it do its thing. There was no heat under the pan.
About 15 to 20 minutes to absorb the water.
Took a can of mandarin oranges in a small sauce pan to make the orange
sauce. Use the juice and all
Mash the oranges a little.
Add 2 tablespoons of brown sugar
Juice of one lemon
a splash of soy sauce
2 level tablespoons of corn starch
a splash of hot sauce. The hot sauce is optional
Mixed the sauce until the corn starch and sugar was incorporated into the
juice and put it on a low heat, stirring it from time to time, until it
thicken up a bit.
When the veggies were the way I like them El denta, I added the chicken
back into the wok for a few minutes to warm it up a bit. Place some bulgur
in a bowl, Layered the veggie/chicken over it and than topped it off with
the orange sauce.
RJ
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