/
cashew_chicken.tex
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/
cashew_chicken.tex
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\section{Thai Cashew Chicken (Gai Pad Med Ma Muang)}
\begin{recipe}
\pre{
Serve with Jasmine rice.
}
\ingredients{
1 & tablespoon soy sauce \\
2 & tablespoons flour \\
1\sfrac{1}{2} & lbs chicken thighs \\
& salt \\
& pepper \\
}
Combine soy sauce and flour with a whisk. Slice chicken to \sfrac{3}{4} inch cubes and
toss in sauce.
Put a wok or cast iron pan over high heat. Don't preheat for more than a few minutes
or the first oil could burn.
\ingredients{
5 & tablespoons vegetable oil \\
}
Stir fry each batch staring with 1 tablespoon of oil.
Stir fry chicken in two batches. Remove to temporary bowl.
\ingredients{
1 & cup roasted cashews \\
}
Stir fry cashews. Remove to bowl.
\ingredients{
5 & Arbol chiles \\
1 & teaspoon red pepper flakes \\
6 & garlic cloves \\
}
Press garlic into a mince and combine ingredients into a small bowl.
\ingredients{
1 & red onion \\
}
Slice onion into one inch chunks.
Stir fry garlic, red pepper. Add onions. Cook for 2 minutes.
\ingredients{
2 & tablespoons soy sauce \\
1\sfrac{1}{2} & tablespoons Thai Kitchen roasted red chili paste \\
1\sfrac{1}{2} & tablespoons sugar \\
1 & tablespoon oyster sauce \\
3 & tablespoons water \\
}
Whisk in a bowl.
Add chicken back to pan. Add roasted red pepper sauce. Cook for 2 minutes.
\ingredients{
1 & bunch scallions \\
}
Slice green onions into one inch pieces and add to pan. Cook for 1 minute.
\end{recipe}