Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here
My selected cookbook for this month,
A lovely book with delicious recipes from "farm-to-table-cooking". There are two main sections categorized as Vegetables and Fruits. Each section is divided into chapters featuring the different veggies and fruits. Though I cannot find some of the ingredients locally, there are many more that I can get from our local market and supermarkets.
The first recipe I've tried from this book is Chicken and Sugar Snap Pea Stir-Fry.
The main star of the recipe : Sugar Snap Pea
A simple and easy dish to prepare, with minimal ingredients. Healthy dish of stir-fry, using chicken breast strips which is quickly seared in some oil, season to taste with some salt and oyster sauce, then remove and keep aside to be added to the peas later. The sugar snap peas is sliced into half at a diagonal and is stir-fry in a little oil until crisp-tender, about 1-2 minutes. (I've added two garlic cloves, chopped finely, then saute in a little oil until light brown and fragrant, before adding the sugar snap peas).The chicken pieces is then added in, stir everything together, and stir-fry for a minute or so. Transfer to a plate and serve immediately, with some soy sauce.
A great stir-fry dish as part of a meal with rice.
Chicken & Sugar Snap Pea Stir-Fry
(adapted from "WS Cooking From The Farmers' Market)
Makes 4 servings
1lb (500gm) skinless, boneless chicken breast halves, cut crosswise into thin strips
3-1/2 tbsp peanut oil
1 tsp baking soda (bicarbonate of soda) (scant 1/2 teaspoon)
2 tsp cornstarch (cornflour)
1 tbsp oyster sauce
3/4 lb (375gm) sugar snap peas, halved crosswise on the diagonal
2 cloves garlic, minced (my addition)
cooked white rice for serving
soy sauce for serving
In a bowl, toss the chicken strips with 1-1/2 tbsp of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.
Heat a wok or large frying pan over high heat. Add the remaining 2 tbsp oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minute without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.
Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with rice and soy sauce.
Grab a cookbook and join us!
I'm linking this post with Cookbook Countdown #10 hosted by