KitchenAid KFP600 Instruction Manual - Page 66

ķ౞ĸ SሑPIሑCሑ YሑCHሑIሑCKᇺEሑNሑLሑOሑMሑEሑIN 2 cloves garlic 1 piece (11/2 inch long, 1 inch in diameter) fresh ginger root, peeled 1 egg white 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided 1 tablespoon cornstarch, divided 1/2 teaspoon sesame oil 1/4-1/2 teaspoon crushed red pepper flakes 1 whole boneless, skinless chicken breast, cut in 1/2inch strips (see TIPS) 1 rib celery, cut in 4 pieces 1 cup fresh mushrooms 3/4 cup reduced-sodium chicken broth 4 teaspoons peanut oil 3 green onions, cut in 1-inch pieces 1 cup (4 oz.) fresh pea pods, trimmed, halved 1 cup (4 oz.) fresh bean sprouts 6 ounces curly Chinese noodles or vermicelli pasta, cooked and drained Position mini bowl and mini blade in work bowl. With processor running, add garlic and ginger root through feed tube. Process until chopped, about 15 to 20 seconds. Add egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, sesame oil, and red pepper flakes. Process until mixed, about 5 to 10 seconds. In medium bowl, combine chicken and egg white mixture. Toss to coat. Set aside. Exchange mini bowl and mini blade for 4 mm slicing disc. Add celery. Process to slice. Set aside. Add mushrooms to work bowl. Process to slice. In small bowl, combine broth, remaining 2 tablespoons soy sauce, and remaining 2 teaspoons cornstarch. Set aside. Heat 2 teaspoons oil in Dutch oven or wok over medium-high heat, until oil sizzles. Add chicken mixture. Cook and stir for 5 to 8 minutes, until chicken is no longer pink. Set aside. Heat remaining 2 teaspoons oil in same skillet. Add celery. Cook and stir for 1 minute. Add mushrooms, green onions, pea pods, and bean sprouts. Cook and stir for 2 to 3 minutes, until vegetables are crisptender. Add chicken mixture and broth mixture. Cook and stir until thickened and bubbly. Add noodles or pasta. Toss to coat. Heat thoroughly. Yield: 4 to 6 servings. Per serving: About 298 cal, 20 g pro, 36 g car, 8 g fat, 33 mg chol, 336 mg sod. 66