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Garlic-Ginger-Soy Syrup
Chicken and Tri-Bell Chow Mein
Banana Leaf
Wrapped Halibut with Zucchini Rice
Wok-Stirred Head-on Shrimp with Leeks
Iris Tsai's Garlic-Ginger-Soy Filet Mignon
with Crispy Rice Cake
WINE NOTES
Harbin Beer: A premium lager with a complex flavor. Brewed
with traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals and China's oldest brewery.
Stony Hill Chardonnay 2002 "50th Anniversary": A beautiful
bright straw color, this chardonnay has mineral and citrus
qualities, with a touch of ripe melon. A rich mouthfeel and some
creaminess.
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Chicken and
Tri-Bell Chow Mein
Serves 4
- 2 pounds skinless dark chicken meat (or
skinless breasts), cut into 1-inch dice
- 1 small each red, yellow and green bell
peppers, cut into 1-inch dice
- 1/2 cup Garlic-Ginger-Soy Syrup
- 1/2 pound blanched chow mein or Shanghai
noodles (or spaghetti)
- 1 tablespoon sesame oil
- Kosher salt and freshly ground black
pepper
- Grapeseed or canola oil
In a large wok or sauté pan coated lightly with oil over medium-high
heat, add the chicken, season lightly with salt and pepper, and
stir-fry until cooked through, about 4-5 minutes. Add the bell
peppers and Garlic-Ginger-Soy Syrup and stir-fry for about 1 minute,
just to evenly coat. Add the noodles and toss to coat and heat
through. Check for flavor and season if desired. Serve on a large
platter and drizzle sesame oil over finished dish.
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