Today, Cynthia has some more great recipes from her "Oriental" theme. Today's Ice Cream can be made without one of those Ice Cream making machines. Try it!
Bon Appetit, Chef David Nelson
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Wednesday

Kung Pao Chicken
Lo Mein
Fresh Orange Ice Cream

Fantastic Kung Pao Chicken

Sauce:
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon sesame oil

Chicken and Vegetables:
1-1/2 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 pound boneless,skinless chicken breasts ,
cut into 2 inch strips.
6 tablespoon oil,divided
6 to 8 dried red chilies
1/4 cup unsalted dry roasted peanuts
1 (8 oz) can sliced water chestnuts
1 green or red bell pepper cut into 3/4 inch
pieces
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1/4 cup sliced green onions

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce, and sherry; mix well. Add chicken; toss gently to coat. Set aside In large non-stick skillet or wok, heat 2
tablespoon oil. Add chilies and peanuts stir fry until peanuts start to brown.Remove peanut mixture from skillet; set aside.Heat 2 tablespoons oil in the same skillet.

Add chicken mixture; stir fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining oil in same skillet, add water chestnuts, bell pepper garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.
Serves 4 to 6.

Original Cyn's Lo Mein

1 pkg. fine egg noodles (about 12 oz. or so)
choice of 1 lb. meat (see recipe)
2 tsp. Cornstarch
2 T. Kikkoman soy sauce
or Tamari sauce
2 tsp. Sherry or rice wine
2 T. cornstarch
2 c. chicken stock
2 T. soy sauce
2 T. oyster sauce
4 t. oil
1 T. grated fresh ginger
2 cloves garlic, crushed
2 tsp. sesame oil
2 green onions, finely sliced, greens also
1 sm. carrot, grated

Cook noodles in boiling water for 3 min. Rinse with cold water and drain. For beef, slice round or flank steak into thin strips across the grain; for raw shrimp, peel and devein; for chicken, slice skinned, boneless breasts into thin strips. Mix the cornstarch, soy, and sherry or wine, marinate meat in this, stirring well and setting aside.

Mix cornstarch, stock, soy, and oyster sauce, set aside. Make sure you have a hot pot of water going at the same time. Heat a wok or large frying pan. Add oil, reheat. Add garlic and ginger, add meat and stir until almost done. Add sauce mixture and stir until thickened. Add the sesame oil, green onions, and carrot. Mix well and keep warm. Add noodles to the hot water, stir for a minute or so to heat. Drain well. Pour onto a large platter or serving dish, pour meat and sauce over noodles and serve. Depending on who you are feeding and what else you serve, should serve 3-4 people.

Fresh Orange Ice Cream

2 eggs
1/2 c. sugar
Dash of salt (optional)
1/2 c. light corn syrup
1 c. heavy cream
1 c. milk
3 T. grated orange peel
1/2 c. orange juice
4 tsp. lemon juice

In large bowl of mixer, beat eggs, sugar and salt until thick and light-colored. Beat in remaining ingredients until well blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9" baking pan and freeze until firm, then cover airtight. Makes about 5 c. (Woman's Day, August 1977)

Note: Omit salt, if you want a sharp, refreshing citrus flavor; add it if you prefer a fuller, more blended flavor.

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