I have been abroad with Mr BT for the past several weeks visiting our family and old friends. It was a bittersweet trip home because I had to deal with the grim reality of a parent with Alzheimer’s. It is hard to watch my father, still in the prime of his life, who taught me about the world, cooking, art, music, and computers, slip away. The good news is that he is happy every day and I can’t ask for anymore. We also went to visit my 92-year-old mother-in-law in London and went to the beautiful Bevis Marks synagogue, the oldest synagogue in Great Britain, for Shabbat and Purim services. This is the synagogue that some of my ancestors attended and I was able to pray by candlelight as they did so many years ago.
As soon as I organize my photos, I will report on a couple of restaurants we went to in Atlanta.
I am still getting over my jetlag and only feel like making dishes that are quick and made in one pan. I think the best dishes for one pan are Chinese stir-fry and Chicken with Cashews is one of my favorites. I like to make it spicy and gingery, so I usually add 2 teaspoons of ginger to the recipe. I substituted green peas in place of the green peppers adding them at the last minute so they would not be overcooked.
2 whole boneless, skinless chicken breasts (about 1kg or 2lbs)
1 egg white
1 teaspoon cornstarch
1 teaspoon soy sauce
Pinch white pepper
1 large green pepper
1 medium onion
2 tablespoons peanut or vegetable oil
1 cup raw cashews
1/4 teaspoon salt
1 teaspoon finely chopped ginger
1 tablespoon Hoisin sauce
2 teaspoons chili paste
1/4 cup chicken broth
2 tablespoons chopped green onion
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soy sauce
Cut chicken breasts into 2cm (3/4 inch) pieces. Mix the egg white, cornstarch, soy sauce, and white pepper in a medium bowl. Cover and refrigerate for 20 minutes.
Cut the bell pepper into 2cm (3/4 inch) pieces and cut the onion into eighths. Mix the cornstarch, water and soy sauce in a small bowl and set aside.
Heat the wok on high. Add 2 tablespoons of oil and tilt the wok to coat the sides with oil. Add the cashews and stir-fry for about 1 minute or until the cashews are light brown. Remove from wok and drain on a paper towel and sprinkle lightly with salt.
Add the chicken to the wok and stir-fry until the chicken turns white. Remove the chicken from the wok.
Add 2 more tablespoons of vegetable oil and tilt the wok to the coat the sides with oil. Add the onion and ginger; stir-fry until the ginger is light brown. Add the chicken, bell pepper, Hoisin sauce and chili paste; stir-fry 1 minute. Add the chicken broth and bring the mixture to a boil. Stir in the cornstarch mixture and cook until thickened. Sprinkle the mixture with the cashews and green onion and serve.