Tidewater Kitchen starch. Add the tofu and mix to coat. In a wok or large skillet, heat two tablespoons olive oil over medium-high heat. When the oil is hot, add the ginger. Using a slotted spoon, add the tofu to the pan, reserving the marinade. Cook tofu over high heat until golden brown, about 3 minutes. Transfer the tofu to a plate and set aside. Reduce heat to medium and add one tablespoon of olive oil. Add the onions and cook for 5 minutes. Add the red bell pepper and sautĂŠ until soft. Return the tofu to the pan and add the green beans, reserved marinade, stock and sesame oil. Stir the mixture constantly until it boils and thickens. Remove the pan from the heat and add the cashews. Transfer to a serving dish with rice.
1 garlic clove, pressed 1/2 t. finely minced fresh ginger 1/2 cup salted, roasted cashews, toasted 2/3 cup chicken broth Blend the chicken broth and cornstarch in a bowl and set aside. Put the soy sauce in another bowl, add the chicken and stir to coat, then set aside. Place a wok over medium-high heat and add two tablespoons of oil. When the oil is hot, add the cashews and brown them for 1 minute, stirring continuously. Remove them with a slotted spoon and set aside. Add the chicken mixture and stir-fry until the chicken is cooked in the center. Cut a piece after 3 minutes to test it. Remove the chicken from the wok and set aside. Pour the rest of the oil into the
CASHEW CHICKEN STIR FRY Serves 4 1 t. cornstarch 1 T. soy sauce 1 whole skinless, boneless chicken breast, cut in bite-sized pieces 3 T. expeller pressed canola oil (I use half canola and half sesame oil) 1 green bell pepper, seeded and diced 1 onion, chopped 1 carrot, cut on the diagonal and thinly sliced 62
Tidewater Times March 2017