Sesame Chicken
Ingredients
- 1 lb boneless chicken (or pork or steak)
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 oz small mushrooms, quartered
- 1 each green bell pepper, seeded and cut into strips
- 4 each scallions, chopped diagonally
Instructions
- 1
boiled rice, to serve Marinade: 2 teaspoons cornstarch 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon lemon juice 1 tablespoon soy sauce few drops of Tabasco sauce 1-inch piece fresh ginger, grated 1 garlic clove, crushed 1.
- 2
Trim the meat and cut into thin strips about 1/2 x 2 inch. 2.
- 3
Make the marinade.
- 4
In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic.
- 5
Stir in the strips, cover and leave in a cool place for 3-4 hours. 3.
- 6
Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden.
- 7
Set aside. 4.
- 8
Heat the sesame and vegetable oils in the wok or frying pan.
- 9
Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned.
- 10
Remove with a slotted spoon. 5.
- 11
Add the mushrooms and green pepper and stir-fry for 2-3 minutes.
- 12
Add the scallions and 1 minute more. 6.
- 13
Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
- 14
Sprinkle the sesame seeds on top and serve immediately with boiled rice.