Thursday, February 25, 2016


                              SINGAPORE MAI FUN by CHEF DAN:
Serves 4-6

1 (6 Oz) package Mai Fun noodles (py mai fun)
1/2-cup chicken broth
3 tablespoon soy sauce
2 tablespoons brandy
1 teaspoon sugar
Sea salt and freshly ground black pepper to taste
Cooking spray
1 tablespoon grape-seed oil
1 egg, beaten,
1 red bell pepper, cut into strips
1 thumb-size fresh ginger, grated
1/4-teaspoon EACH red pepper flakes and Tandoori Masala
3 garlic cloves, smashed
8 ounces skinless, boneless chicken breasts, thinly sliced
1 tablespoon curry powder
8 ounces shrimp, peeled and deveined
6 scallions, bias-sliced into 1/2-inch lengths

1.   Cook rice mai fun noodles according to package directions:
2.   Combine broth, and next 4 ingredients, stir until sugar is dissolved.
3.   Heat 1 teaspoon oil in a wok over medium-high heat, when sizzling.
4.   Add egg stir fry for 30 seconds, remove from pan.
5.   Heat remaining 2 teaspoons oil over medium-high heat when sizzling.
6.   Add bell pepper, and next 4 ingredients, stir fry for 30 seconds.
7.   Add chicken and stir-fry for about 2 minutes.
8.   Add curry and shrimp and stir-fry another 2 minutes.
9.   Stir in noodles, broth mixture, egg cook 1 minute until heated through.
10.                Stir in scallions.

ENJOY DAN:                                                       PLANT SEEDS & SING SONGS!!

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