52 lines
2.0 KiB
TeX
52 lines
2.0 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass{../recipe}
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\recipeName{Kung Pao Chicken}
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\recipeServes{4}
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\recipeServingSize{1 cup}
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\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{319}
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\begin{document}
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\begin{ingredients}
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\addIngredient{1 tablespoon}{canola oil, divided}
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\addIngredient{4 cups}{broccoli florets}
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\addIngredient{1 tablespoon}{ground ginger, divided}
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\addIngredient{2 tablespoons}{water}
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\addIngredient{1 teaspoon}{crushed red pepper}
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\addIngredient{1 pound}{chicken, cut into \quarter inch strips}
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\addIngredient{1 cup}{chicken broth}
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\addIngredient{2 tablespoons}{hoisin sauce}
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\addIngredient{2 tablespoons}{rice wine vinegar}
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\addIngredient{2 tablespoons}{soy sauce}
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\addIngredient{1 teaspoon}{cornstarch}
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\addIngredient{4 cloves}{garlic, minced}
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\end{ingredients}
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\begin{steps}
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\addStep{Heat \textbf{1 teaspoon} \ingredient{oil} in a large nonstick skillet
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over \textbf{medium-high} heat. Add \ingredient{broccoli} and
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\textbf{2 teaspoons} \ingredient{ginger} to pan, saute
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\textbf{1 minute}. Add \ingredient{water}, cover, and cook
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\textbf{2 minutes} or until broccoli is crisp-tender.
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Remove broccoli from pan.}
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\addStep{Heat remaining \textbf{2 teaspoons} \ingredient{oil} in pan.
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Add remaining \textbf{1 teaspoon} \ingredient{ginger},
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\ingredient{pepper}, and \ingredient{chicken}. Cook \textbf{4 minutes}
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or until chicken is lightly browned, stirring frequently.}
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\addStep{Combine \ingredient{broth}, \ingredient{hoisin sauce},
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\ingredient{vinegar}, \ingredient{soy sauce}, \ingredient{cornstarch},
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and \ingredient{garlic} in a small bowl. Stir with a whisk.
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Add broth mixture to pan, cook \textbf{2 minutes} or until mixture
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thickens, stirring constantly.
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Top with \ingredient{broccoli} before serving.}
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\end{steps}
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\addSuggestion{Sides}{Cucumber salad, rice.}
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\addReheating{Reheat \ingredient{chicken} in skillet over \textbf{medium-low}
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heat \textbf{3 -- 5 minutes}, or until warmed.
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Top with \ingredient{broccoli}.}
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\end{document}
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