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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
2 tbsp Peanut oil
2 lb Ground chicken
4 each Garlic clove minced
2 tbsp Fresh ginger root minced
1 tsp lemon rind
Heat oil in wok, add in chicken, let brown stirring occasionally. Then add in garlic and ginger. Continue to cook on high-heat without burning until chicken is cooked. Add in lemon to finish. Remove and reserve chicken on side.
1/2 cup Peanut butter – chunk style
1/2 cup Japanese rice wine
1/2 cup Hoisin sauce
2 oz Soy sauce
1 tbsp Ketchup
2 tbsp Sriracha sauce
In a small pot, melt peanut butter and rice wine vinegar. Stir in the rest of ingredients and reserve on the side.
1 tbsp Peanut oil
1.5 cup Button mushrooms
1 cup Water chestnuts small diced
1 tbsp Sesame oil
1/4 cup scallions fine sliced
1 tbsp Oil – sesame
1 head Lettuce – iceberg whole leaves
1/4 cup Peanuts – roasted crushed
In a wok, on high-heat, add in oil, mushrooms and water chestnuts to cook. Next, add in chicken mixture and incorporate. Add in enough sauce to coat ingredients, reserve remainder for on-the-side. Finish with sesame oil. Place whole leaves on a serving platter, fill each with chicken mixture and top with scallions and toasted peanuts.