Tuesday, May 18, 2010
Who: Kent, Caitlin, Jillian, Gordon, Leah, John, Ben, Petey
BBQ Pork with hot mustard
Sweet Venison-Pork Egg Rolls with hoisin dipping sauce
Asian Chicken and Noodle Salad
Lemon Chicken (served over hot white rice)
We ate on Kent’s back porch (new outdoor furniture!) and had a little fire as well. The food was fabulous, as always! Cait made the salad and many of the wontons for the soup. Ben was initiated into the club (next time we will make him cook!).
2 chicken breast halves, cut into bite-size pieces
2 TBS corn starch
2 TBS soy Sauce
1 whipped egg white
Juice of 2 large lemons, plus zest of one lemon
1 TBS of soy sauce
1 TBS rice wine
1 tsp sugar
Chopped zucchini, baby corn, green onions and/or snow peas
Sprinkle chicken pieces with corn starch and stir until well mixed. Mix soy sauce and egg white, then pour over chicken and mix well. Heat sesame oil in large wok, add chicken and sauté until brown on all sides.
Meanwhile, stir together sauce ingredients. When chicken is browned, remove from wok and set aside. Pour sauce into wok and bring to a boil. Add chicken and any chopped veggies you have chosen to add. Cook until sauce thickens. Serve over hot rice.