July 19, 1999
In deep, heavy frying pan or deep-fryer, heat several inches of vegetable oil to a temperature of 375 degrees on a deep-frying thermometer. Separate the strands of angel hair pasta, and very carefully add them to the hot oil, submerging them with a wire or a metal skimmer or slotted spoon. Fry the pasta until golden brown, about 30 seconds. Carefully lift it out with the skimmer or slotted spoon and transfer it to paper towels to drain and cool. When the angel hair is cool, use your fingers to break it up into bite-sized pieces. Store in an airtight container at room temperature until ready to use.
Sweet and Sour Dressing:
1 1/2 c. bottled hoisin sauce
3 oz. red wine vinegar
2 Tbsp. minced fresh ginger
2 Tbsp. Dijon mustard
1 1/2 tsp. Vietnamese chili sauce
1/2 c. olive oil
2 Tbsp. sesame oil
Put all the dressing ingredients, except the two oils, in a mixing bowl. Using a hand-held electric mixer on slow speed or a whisk, stir to blend them. Then, mixing or whisking continuously, slowly pour in the olive and sesame oils, stirring until thoroughly blended. Cover with plastic wrap and refrigerate.
Grilled Teriyaki Chicken:
1/4 c. teriyaki sauce
1 1/3 tsp. olive oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
4 5-oz. boneless, skinless chicken breasts
Preheat the grill. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic, and ginger. Turn the chicken breasts in the marinade and leave them to marinate at room temperature for 10 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator, then cut crosswise into 1/4 inch thick strips. Cover and refrigerate.
For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried and cut into /8 inch wide strips
3/4 head romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8 inch wide strips
1 c. shredded carrots
1/3 c. sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
1/2 c. minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 1/3 c. thinly sliced scallions (greens and whites)
In a large mixing bowl, combine the iceberg and romaine lettuces, carrots, toasted sesame seeds, cilantro, and basil. Add fried angel hair pasta, 1 c. of the scallions and all but 1/4 c. dressing. Toss well. Transfer the salad mixture to chilled serving plates. Distribute the grilled teriyaki chicken slices on top of each salad, drizzle with the remaining dressing, and garnish with the remaining scallions. Makes 4 main course meals or 8 appetizer servings.
Carefully mix wild rice, lentils, onion, and sprouts. Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with orange slices. Makes 10 servings.
Place beef in small bowl, add Stir-fry seasoning and mix well. In a non-stick skillet, stir-fry green beans in oil until crisp tender; season with 1/2 tsp. salt. Remove from skillet. Stir-fry beef in same skillet to desired doneness. Return beans to pan; add chiles and grapes and stir-fry until grapes are barely heated. Add radishes, lime juice, and sesame oil. Cool to room temperature or refrigerate until served. When ready to serve, mix well and sprinkle with sesame seeds. Serve on bed of lettuce, garnish with small grape clusters. Makes 4 servings.