The Rural Voice, 2006-10, Page 38Rural Living
Bring vibrant bounty to exotic dishes
Selected by Bonnie Gropp
Discover the vibrant red, green and
orange hues of autumn at the
farmer's market or local grocery
store. Sweet potatoes, pumpkins,
crisp broccoli and carrots, sweet
peppers and pears create colourful
dishes that celebrate harvest. Then
use Asia as an inspiration to turn
Ontario produce into the exotic.
SPEEDY ASIAN CHICKEN
STIR -FRY
1/3 cup (75 mL) water
3 tbsp (45 mL) hoisin sauce
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) each cornstarch and
dark sesame oil
1 to 2 tsp (5 to 10 mL) hot
Chinese chili sauce
In small bowl, stir together water,
hoisin, soy, cornstarch, sesame oil
and chili sauce until cornstarch
dissolves.
Stir -fry:
1 tbsp (15 mL) vegetable oil
2 boneless, skinless chicken
breasts, cut into thin finger -length
strips
2 medium carrots, peeled and
thinly sliced diagonally
one-third celery root, peeled and
cut into thin finger -length pieces
1 cup (250 mL) small broccoli
florets
1/2 cup (125 mL) thinly sliced red
onion
1 tbsp (15 mL) finely. minced
gingerroot
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 stalks bok choy, washed and
sliced
In large wide skillet or wok, heat
oil over medium-high heat. Add
chicken; stir -fry until no longer pink
inside, about 4 minutes. Remove
from pan and set aside.
Add carrots, celery root, broccoli,
red onion, ginger, garlic and 1/4 cup
(50 mL) water. Stir -fry until just
tender, about 4 minutes.
Return chicken to pan; add red
pepper and bok choy. Stir -fry until
bok choy leaves wilt, 2 to 3 minutes.
Add hoisin mixture; stir -fry until
34 THE RURAL VOICE
Speedy Asian Chicken Stir -Fry — This tastes just like takeout! 1f you have
everything chopped and measured beforehand, it's ready in less than 15 minutes.
Serve over steamed rice or Chinese noodles.
vegetables are coated and tender -
crisp, 2 to 3 minutes.
KOREAN POT STICKERS WITH
SESAME VINAIGRETTE
4 oz (125 g) lean ground beef
3 cloves garlic, minced
2 tsp (10 mL) minced fresh
gingerroot
1 cup (250 mL) grated, peeled
sweet potato
1/2 cup (125 mL) thinly sliced
cabbage or Brussels sprouts
(about 5)
half sweet red pepper, finely diced
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) cider or rice vinegar
24 square (3 inch/8 cm) wonton
wrappers, defrosted if frozen
cornstarch
2 tbsp (25 mL) vegetable oil
2 green onions, thinly sliced
chili sauce (optional)
In large non-stick skillet, saute
beef, garlic and ginger over medium-
high heat until evenly browned, about
3 minutes. Add sweet potato,
cabbage, red pepper, soy sauce and
vinegar; stir over medium heat until
softened.
Moisten edges of 1 wonton
wrapper with water; put about 1 tbsp
(15 mL) of filling in the centre.
Gather up corners and firmly press
and seal edges together to form '
pyramid shape (or fold into triangles).
Repeat with remaining 23 wrappers.
Arrange on tray lightly dusted with
cornstarch, cover with plastic wrap.
(Can be made to this point up to 1
day ahead and chilled.)
Vinaigrette:
3 tbsp (45 mL) cider or rice
vinegar
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) toasted sesame seeds
In small bowl whisk together
vinegar, soy sauce, honey and sesame
seeds; set aside.
In large non-stick skillet, heat oil
over medium-high heat; fry pot
stickers until bottoms are golden,
about 2 minutes. Add 1/2 cup (125
mL) water; cover and steam for 5 to 6
minutes. Uncover and cook until
liquid is evaporated and bottoms are
re -crisped. Serve on bed of green
onion along with individual bowls of
vinaigrette, and chili sauce, if desired.