Moo Goo Gai Pan

ingredients:

4 chicken breast halves, skinless boneless, sliced
4 cloves of garlic minced
3 tbls cornstarch mixed with 1/2 cup of water
5 tblsp oil
8 oz fresh mushrooms sliced
1 bok choy, chopped
2tblsp sugar
4tbsp soy sauce


in a bowl, toss sliced chicken with salt and pepper. add garlic and cornstarch mixture. set aside











heat 3tbsp of oil in a wok or frying pan, add the sliced mushrooms, the bok choy, and the sugar, stirring all the time for two minutes.
cover and cook for another 5 minutes. Remove the veggies and set aside.









heat the remaining oil then stir fry the chicken for two minutes over high heat or until the chicken breast is white. add the soy sauce, mixing well.









add the cooked veggies then stir fry everything for another minute.









serve with rice

Chiles rellenos and rice (2)

Ingredients: 6- 12, roasted and peeled chiles (Anaheim or Poblano)
3-6 large eggs approx. 1 egg for 2 chiles
1/4 cup of flour
brick of cheese cut into 1/4 inch thick rectangles as long as the chile
deep fryer or large frying pan with 2 inches of oil
pinch of salt
paper towels


preparing the chiles:
To roast the chiles turn the broiler on and place chiles in a baking dish.
put them in the oven and listen for a popping sound. check the chiles and turn them over.




Once all sides have been roasted, take them out CAREFULLY and wrap them in a damp paper towel.








Lets them steam in the paper towels for a couple minutes, then carefully peel off them skin.






insert a sharp knife into the top of the chile
just under the stem and slice downward about half way down the chile. Using a spoon or knife carefully scrape the seeds and white membrane out without tearing the chile.

place a slice of cheese in the chile but do not force the cheese, if it is too big, trim the cheese down. make sure the sides of the chile will still come together.


Place the flour on the bottom of a plate. place the chiles on the flour and dust the chiles with flour. make sure the chiles are coated. set the chiles aside.












whip 3-6 eggs whites until stiff. slowly fold in yolks and a pinch of salt. or use your favorite batter recipe.












cook chiles one or two at a time, dip the stuffed chiles into the batter and then into the hot oil. cook until batter is golden brown. remove chiles and drain from paper towels.










to make a simple sauce empty a small can of salsa verde and a small can of salsa mexicana and heat in a small saucepan










serve the chiles with rice, beans, or whatever.









I liked how the chiles came out and my sister really liked them as well. The only thing i messed up on was that i cut the chiles too far down, and I didnt have an electric mixer so the egg whites really didnt get stiff.




Spanish rice ingredients:
2 cups of white rice
1/2 onion chopped
2-3 tblsp oil
4 cups water
2 tblsp chicken seasoning
1 small can of tomato sauce
garlic salt, pepper








saute rice and onions with oil together until golden







add tomato sauce, water, chicken seasoning, garlic salt, and pepper.



bring to boil, reduce heat and simmer covered for 20 minutes.