Sunday, June 8, 2014

Szechwan-Style Chicken with Asian Salad

Love the recipes in this cookbook! They are all so easy to prepare with familiar ingredients. 

This recipe uses my favorite faux meat-Soy Curls. The meaty texture holds up even after cooking and simmering. The szechwan sauce is a mixture of tomato paste, lemon juice, Braggs, sugar, ginger and cayenne. It could have used a little more cayenne for my taste. 

The Soy Curls with snow peas, water chestnuts and green onions. 

Szechwan-Style Chicken and Asian Salad
I served the chiken over brown rice and added a little Sambal Oelek to mine for some hotness.
I had a lovely photo of my Asian Salad but somehow it got deleted. Anyway, the salad has romaine, cabbage, cilantro, green onions, cucumbers, carrots, edamame and chow mein noodles. It is served with a dressing made with sugar, lemon juice, Braggs and oil; kind of a sweet and sour taste.  This recipe made so much we had leftovers for three days! 

No comments:

Post a Comment