Text 19397, 96 rader
Skriven 2007-08-23 10:57:00 av Dave Drum (1:10/345)
     Kommentar till en text av hap newsom
Ärende: Lab food
================
On 08-10-07 hap newsom Scribbled to MICHAEL LOO about Lab food


hn>At the lab where Amanda is doing her research are other researchers
hn>(makes  sense doesn't it LOL), and at least two of them are doing
hn>research on Maine  Lobsters (all males and quarantined as well) and
hn>some others on Red  Abalone....I REALLY would like to be there one
hn>day when they "finish" an  experiment! Most of the Lobsters are
hn>fairly small (and BLUE!!!) but they have  a few big boys...and I mean
hn>5 pound plus! Most of the abalone are small  too...but 50 or so would
hn>make a great chowder!

The A Baloneys aren't big enough to pound out for steaks??? Been a long 
time (mid-1960s) since I had abalone steaks.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Chicken Stir-Fry With Peanuts
 Categories: Oriental, Nuts, Citrus, Chilies, Poultry
      Yield: 3 servings
 
      3 tb Fresh lemon juice
    1/4 c  Soy sauce
      2 tb Rice wine or dry sherry
    1/2 ts Sugar
    1/4 ts Asian sesame oil
      2 tb Water
  2 1/2 ts Cornstarch
      1 lb Chicken breasts; boned,
           - skinned, in 1/2" cubes
      4 tb Vegetable oil
      3 cl Garlic; minced
      1    2" piece fresh ginger
      4    Dried red chilies; sliced,
           - plus chilies for garnish
    1/2 ts Fine chopped lemon zest
      1 lg Onion; in 1/2" dice
    1/2 lb Snow peas; trimmed, strings
           - removed
    1/3 c  Roasted peanuts
 
  This should take about 20 minutes to prepare.
  
  Combine the lemon juice, soy sauce, sherry, sugar and sesame oil;
  whisk until the sugar dissolves.
  
  Combine the water with 2 teaspoons of the cornstarch in another bowl.
  Set aside.
  
  Put the chicken in a bowl. Add 2 tablespoons of the sauce and the
  remaining 1/2 teaspoon cornstarch; toss well to coat the chicken
  pieces. Set aside.
  
  Heat half of the oil in a wok or large skillet over medium-high heat.
  Add half of the garlic, ginger and chilies; stir-fry until fragrant,
  about 1 minute. Add the chicken and stir-fry until it turns opaque.
  Transfer the mixture to a bowl.
  
  Add the remaining 2 tablespoons oil to the pan, then add the remaining
  ginger, garlic, chilies and the lemon zest. Stir-fry until fragrant,
  about 1 minute. Add the onion and snow peas; stir-fry for 1 to 2
  minutes, adding a splash or two of water to keep the pan from getting
  too sticky and to finish cooking the peas to crisp-tender.
  
  Return the chicken to the pan. Add the peanuts and the sauce and bring
  to a simmer. Stir in about 2 teaspoons of the cornstarch-water
  mixture, or enough to just thicken the sauce.
  
  Remove the ginger. Serve over rice. Garnish with chile slices for
  color (though you might not want to eat them).
  
  Serves 3 or 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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