Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

A Chinese recipe found in “Harrods Cookery Book”
published in 1985

Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

The secret of success when stir-frying is organization. Having all the ingredients prepared and close at hand is essential, as the actual cooking time is surprisingly quick. Snow peas add color and a crunchy texture to this delicious Chinese dish.

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Chinese Chicken Salad / Kinesisk Kyllingsalat

A healthy lunch recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

Chinese Chicken Salad / Kinesisk Kyllingsalat

Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.

If you would like to download
‘Rethink School Lunch – Cooking With California Food
click the title above

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