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Dakotablue's blog: "Recipes"

created on 09/23/2006  |  http://fubar.com/recipes/b6039
Shrimp (2lbs.) can be substituted for the Chicken (I am not a chicken lover...hehe) Serves 2 1 whole boneless, skinless chicken breast, cubed 2 cups wild rice (or rice of your choice) 1/2 pound fresh asparagus (or veggies of your choice) 2 cloves minced garlic 3 tbsp hoisin sauce 4 tbsp peanut oil 1 tbsp brown sugar 1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice. 2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat. 3. Heat wok to high heat. Add 2 tablespoons of oil, the garlic and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice. Rice Problems- I am absolutely hopeless at cooking rice. I even manage to mess it up when using a rice cooker (I've still never figured out how I can even do that...). But I don't think I'm completely alone here, so let's look at some common rice problems: Chewy/hard rice - Add just enough water to create some steam (1/4 cup or less). Put the lid on and cook on very low heat for 5 minutes. Excess water after cooking - Uncover the pot and cook over low heat to evaporate the water, or turn rice out onto a baking sheet and dry it (on low heat) in the oven. Burnt bottom layer - Run cold water over the outside for the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself!). Tip out as much rice as you can salvage.
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