2 tbsp vegetable oil
1/2 tsp salt
1 cup sliced chicken breast
1/2 cup pea pods
1/2 cup whole button mushrooms
1/2 cup bamboo shoots
1 cup canned chicken broth
1/2 cup cooked cashew nuts
1/2 tsp monosodium glutamate (optional)
1/4 tsp sugar
1/2 tsp cornstarch
Directions
Swirl oil around bottom & sides of heated wok. Add salt & chicken,
stir-fry 2 minutes over high heat. Add pea pods, mushrooms, bamboo
shoots, & chicken broth. Cover & cook 2-3 minutes. Gently stir in
cashew nuts, monosodium glutamate, and sugar. Mix cornstarch with 1/2
tsp. water to form a paste and add to thicken the sauce. Serve
immediately.
Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BLVD., LOS ANGELES
Servings: 4 servings
Cashew Chicken B1 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into distant history, in fact as far back as the early Egyptians, and maybe further still. However, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the early Romans used a good variety of spices, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Moving on, there were some interesting books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices created a torrent in publications on food, many of which are kept safe in private libraries. During the next few hundred years, the upper-class families of the West strove to offer the best banquets, and as a consequence, the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications were greatly in demand due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Cashew Chicken B1 recipe.
