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Books for Cooks: Enjoy fresh produce bounty in stir-fry dish

By Heather Lalley heatherl@spokesman.com

With farmers’ markets around the area gearing up for summer, home cooks are looking for ways to incorporate all of that beautiful produce into meals.

It’s worth taking a look at “300 Best Stir-Fry Recipes” for some inspiration. You’ll find both vegetarian as well as chicken, beef, pork and seafood dishes. There are old favorites like Classic Chicken with Salted Cashews (recipe below), Beef with Broccoli in Oyster Sauce and Kung Pao Chicken. And there are many, many inventive combinations.

Plus, you’ll find good uses for all of the zucchini, tomatoes, peppers, chilies and other farmers’ market finds.

Here’s a simple and tasty recipe from the book for Classic Chicken with Salted Cashews.

Classic Chicken with Salted Cashews

2 tablespoons dry sherry or Shaoxing rice wine

2 tablespoons water

1 tablespoon soy sauce

2 teaspoons cornstarch

1/2 teaspoon sugar

1/2 teaspoon salt, or to taste

12 ounces skinless, boneless chicken breast or thighs, cut into 1-inch pieces

2 tablespoons vegetable oil

2 teaspoons finely chopped garlic

2 teaspoons finely chopped fresh gingerroot

3/4 cup sliced celery, in 1/2-inch chunks

1 cup dry-roasted salted cashews

3 tablespoons chopped green onions

In a bowl, combine sherry, water, soy sauce, cornstarch, sugar and salt and stir well. Add chicken and mix to coat well. Set aside for 15 minutes.

Heat wok or large deep skillet over medium-high heat. Add oil and swirl to coat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.

Add chicken mixture and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Add celery and cook, tossing occasionally, until chicken is cooked through and celery is bright green, 1 to 2 minutes more.

Stir soy sauce mixture well and add to pan, pouring in around sides. When it begins to sizzle, add cashews and green onions and toss well. Cook, tossing once, for 30 seconds more. Transfer to a serving plate. Serve hot or warm.

Yield: 4 servings

Approximate nutrition per serving: 464 calories, 31 grams fat (6 grams saturated, 60 percent fat calories), 30 grams protein, 166 grams carbohydrate, 1.6 grams dietary fiber, 87 milligrams cholesterol, 840 milligrams sodium.