* Stir-Fry Chicken
* Chicken Egg Drop Soup
* Brown rice, per chicken recipe

Stir-Fry Chicken
Marla's Memory Lane Supper Club, Hollywood, California

Makes 4 servings

  1/2 red onion, sliced
  2 cloves garlic, chopped
  1 pound boneless, skinless chicken breast, cut into strips, and seasoned 
  with salt and freshly ground black pepper, to taste
  2 tablespoons reduced-sodium soy sauce
  1/2 cup rice wine vinegar
  2 carrots, peeled and sliced very thin
  2 cups broccoli flowerets
  2 cups cauliflower flowerets
  1+1/2 cups chopped red cabbage
  1/2 red bell pepper, seeded, ribs removed, and sliced very thin
  1 stalk celery, chopped very thin
  1 cup snow peas
  1/2 cup bean sprouts
  1/2 tablespoon sesame seeds
  Cooked brown rice, for serving

 1. In a large skillet or wok, heat the olive oil and margarine over high
 heat. Add the onion and garlic and saute for 1 minute.

 2. Add the chicken strips and saute for 5 minutes. Stir constantly. Stir
 in the soy sauce and vinegar.

 3. Add the carrots, broccoli, and cauliflower and saute for 2 minutes
 more. Add the cabbage, red bell pepper, celery, snow peas, and bean
 sprouts and saute for 3 minutes. Add the sesame seeds.

 4. Serve immediately with brown rice.

 Copyright 1995 Acorn Associates, Ltd.

 Chicken Egg Drop Soup
 The Grand Formosa Regent Hotel, Taipei, Taiwan

 Makes 4 servings

  4 cups chicken stock or broth
  Salt and freshly ground white pepper, to taste
  4 eggs, well beaten
  1/4 cup chopped scallions, for garnish
  2 tablespoons chopped cilantro leaves, for garnish

 1. In a saucepan over high heat, bring the chicken stock or broth to a
 boil. Season with salt and pepper.

 2. With the soup boiling, pour in the beaten eggs in a thin, steady
 stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls
 and garnish with the scallions and cilantro.

 Copyright 1995 Acorn Associates, Ltd.