Yield: 1 servings
|1.00 tablespoon||peanut oil|
|½ pounds||chicken breasts; cut into strips|
|2.00 cup||cooked spaghetti squash|
|1.00 cup||snow peas|
|2.00 tablespoon||diced red pepper; cut 1/8 dice|
|2.00 tablespoon||diced yellow onion; cut 1/8 dice|
|2.00 tablespoon||diced shiitake mushrooms; cut 1/8 dice|
|½ cup||cashews; toasted|
|1.00 tablespoon||sesame seeds; toasted|
|1.00 tablespoon||soy sauce|
|1½ teaspoon||sesame oil|
|1||chopped green onion; for garnish|
Heat peanut oil in a wok until very hot. Add chicken and stir-fry, tossing to cook on all sides, 4 minutes. Add vegetables and stir-fry, tossing until heated through. Add nuts, soy sauce and sesame oil.
Taste and adjust seasonings. Garnish with green onions. This recipe yields ?? servings.
Comments: To prepare spaghetti squash: Cut squash in half lengthwise.
Place cut-side down on a baking sheet with sides. Pour in enough water to come ¼-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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