Ingredients
- 2 Tablespoons sesame oil
- 1 handful spinach
- 7 ounces chicken (breast, marinated)
- rice
- 1 Tablespoon pine nuts
Instructions
- Add 1T of oil to the wok then toss in spinach leaves. Stir fry just to wilt.
- Remove to center of "donut" plate, keep warm.
- Add 1T of oil to the wok then the chicken. Stir fry until chicken is cooked through.
- Serve in rice "donut" with spinach in center, overlapping rice and the chicken mounded on the spinach. Garnish with pine nuts.
Ingredients
- ¾ cups red wine bean curd
- 8 teaspoons ginger
- 10 Tablespoons brown sugar
- 3 Tablespoons garlic
- 2 cups sherry
- 2 cups red wine (dry)
- ½ cup tomato paste
- ½ cup triple sec
- 4 teaspoons dark soy sauce
- 3 teaspoons tangerine peel
- 8 teaspoons rice flour
Instructions
- Blend all ingredients in sauce pot over low-med heat for 10 minutes.
- Store refrigerated.