Vegetables Stir-fry

Few dishes are as simple as the stir-fry, which just requires some basic chopping, a few seasonings and a hot pan. As Martha Rose Shulman explains in this week’s Recipes for Health, the vegetables on sale at the farmers’ market can inspire variations on the recipes offered here.
At the end of summer, the vegetables that I most love to stir-fry are abundant in farmers’ markets: fresh corn, sweet and hot peppers of every color, green beans and eggplant, among others. I buy on impulse, then bring them home and decide on combinations. I match some vegetables with meats like chicken or shrimp, some with tofu, and others I stir-fry on their own.

Don’t be put off by the number of ingredients in some of this week’s recipes. Measure them out whenever it is convenient: a certain amount of contemplative time goes into preparing stir-fries. Once everything is ready, the cooking is done in minutes, so get the rice cooked before you begin and be ready to eat before you turn on the burner.
As always I turn to the stir-fry guru Grace Young for inspiration. Her book, “Stir-Frying to the Sky’s Edge,” is the best guide to the subject I have seen, whatever your level of experience.

Cashew Chicken Cooking

A Chinese-American dish that is growing in popularity is Cashew Chicken. This dish actually originated in the United States in Springfield, Missouri. Cashew Chicken can be found at many Chinese buffets across the country. This recipe for Cashew chicken consists of fried chicken bits with cashews and vegetables in a delicious oyster sauce. I have been using a lot of oyster sauce lately; it is truly becoming an addiction. It has to be one of my favorites Asian sauces. This recipe differs from others and those at the buffets because the chicken is breaded and then deep fried leaving the chicken pieces nice and crispy. The vegetables I added were green peppers, onions and scallions, but you could also add some sliced mushrooms as well if you want. Cashew Chicken is best served on top of white rice. Enjoy.

Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)
Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion  (sliced)
2 cups cashews
1/3 cup green onions (chopped)

Best Chicken Wings

Buffalo, garlic Parmesan, lemon pepper…whatever your wing style, there are plenty to be had near your apartment at Ashton Park. Do you know who has Grand Prairie’s best chicken wings? Take look over our list of the top contenders and tell us which one ranks #1 for you.
Texas Style Burgers & Wings: At 1831 Brown Blvd in Arlington, Texas Style Burgers & Wings offers a lot of bang for your buck. While they are known for their burgers, try the wings. You might just find your new favorites here.
Mason Chicken & Seafood: Mason’s is probably best known for their catfish, but don’t underestimate their chicken. While their chicken tenders are the top contenders, we’ve heard good things about the wings. Taste them at 3950 S Carrier Pkwy in Grand Prairie.

Wingstop: Whether you at the Grand Prairie location at 4116 S Carrier Pkwy, or in Arlington at 915 Rd To Six Flags St E, Wingstop is known for their delicious wings. Stop in and try the different sauces on these extra meaty wings.
Who ranks as your number one wing place?