3/4 lb. boneless breasts of chicken or pork tenderloin cubed or sliced
MARINATE;
Whisk l egg white, l tbsl. chicnese rice wine or dry sherry and l tbsps. cornstarch. Toss with meat of choice.
VEGETABLES;
3 Cups of any combination of sliced carrots, ce;ery, bell pepper, l” scvallion pieces, sliced onions or shgallots, quarteref mushroom caps, sliced cabbage, sliced leeks, whole snow peas, sliced asparagus, 4 shalved cvherry tomatoes, baby spinach, blanched broccoli or cauliflower.florets.
SAUCE; SWEET 7 SOUR
3/4 cup chicken broth
2 tsp. corn starck
l/4 cup ketchup
2 tsp. soy sauce
3 tbsps. rice vinegar
3/4 cup sugar
l/2 tsp. salt
l tsp. sesaame oil
BROWN SAUCE FOR FLANK STEAK OR ANY BEEF
mix l/2 cup chicken broth with l tbsps. corn starch
l tbsps. soy sauce
l tbsps. hoisin sauce
l tbsps. chinese rice wine or dry sherry
SPICY SAUCE FOR PORK
Mix 3/4 cup chicken broth
l tbsps. cornstarch
2 tbsps. each soy sauce, rice vinegar and chinese rice wine or dry sherry
l/2 tsp. sesame ol
l tbsps. sugar
9(SEE STIR FRY DIRECTIONS’ FOR COOKING THE ABOV E
IGNORE THE FOL LOWING RECIPE – MISTAKE
Directions
Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It’s OK if the mixture curdles slightly.)
Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.