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By Beverly Mills, with Alicia Ross
United Features Syndicate
Published on Wednesday, Aug 06, 2008
We spend a lot of time glued to the TV during the Olympics. It's a great way for the family to bond over something everyone enjoys. We just need a dinner that's celebratory, easy and in-front-of-the-TV friendly. Anyone for Chinese finger food?
Heat-and-serve frozen egg rolls have come into their own in the past couple of years, with both full-size and mini versions available. You can find frozen Chinese dumplings (also called pot stickers) that are terrific, too.
Our 20-minute recipe for Mindless Mu Shu Chicken, a Chinese take on the burrito, rounds out the feast. Just pick them up and nibble away. Rice fans should also check our Web site (http://www.desperationdinners.com) for our Frenzied Fried Rice. Both of these recipes are adapted from our Desperation Dinners! cookbook.
While you're busy cheering the athletes, give yourself a little hooray for pulling together a practically mindless Chinese banquet.
MINDLESS MU SHU CHICKEN
1/2 to 3/4 lbs. boneless, skinless chicken-breast halves (about 2)
1 bunch green onions (for 1 cup chopped)
5 tsp. plain vegetable oil or peanut oil
1 large package (16 oz.) coleslaw mix (see note)
1/2 cup already-sliced fresh mushrooms
2 tsp. cornstarch
1/4 cup sherry or white wine
1/4 cup reduced-sodium soy sauce
1/2 tsp. bottled minced garlic
2 tsp. Asian sesame oil
8 small (8-inch) flour tortillas
Hoisin sauce or plum sauce, to taste
If the chicken is frozen, run it under hot water to remove any packaging. Place on a microwave-safe plate and microwave uncovered, on high, for 2 minutes to begin defrosting. Meanwhile, rinse the green onions and begin heating the vegetable oil in an extra-deep 12-inch skillet over medium heat.
Slice the green onions, using all of the whites and enough of the tender green tops to make 1 cup. Immediately add the onions, coleslaw mix and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently. Meanwhile, cut the chicken through its width (the short way) into 1/4-inch-wide strips, adding the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.
Mix the cornstarch into the sherry in a small jar that has a lid. Shake well to combine. When the chicken is done, shake the sherry mixture again, and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well, and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.
Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread hoisin or plum sauce to taste on each tortilla (1/2 to 1 teaspoon), and spoon 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.
Makes 4 servings.
Note: You can substitute broccoli slaw for half of the cabbage coleslaw, if desired. If you can't find a 16-ounce bag of the coleslaw mix, use two 8-ounce bags or 16 ounces of fresh shredded cabbage.
Each serving has about 519 calories (31 percent from fat), 16 grams fat (4 grams saturated), 33 milligrams cholesterol, 24 grams protein, 63 grams carbohydrates, 5 grams dietary fiber, 1,190 milligrams sodium.
Send desperate tales of woe or everyday success stories and your favorite quick recipes to:
Desperation Dinners
c/o United Media
200 Madison Ave.
New York, NY 10016
Or visit http://www.desperationdinners.com.
Beverly Mills is a former food editor for the Miami Herald. Alicia Ross is a former food columnist for the Raleigh News & Observer.
We spend a lot of time glued to the TV during the Olympics. It's a great way for the family to bond over something everyone enjoys. We just need a dinner that's celebratory, easy and in-front-of-the-TV friendly. Anyone for Chinese finger food?
Get the full article here.
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