After a three-ish year hiatus, I'm bringing back The Cookbook Project! Some of you may remember that I was all gung-ho on making a recipe from every single, solitary cookbook in my arsenal. I got about six into it and then, well, I guess my enthusiasm dwindled (read: died). So, here I am again, in a new year, hoping to finish things that I have started. Or at least make some stellar progress.
I've made a few tweaks to the program. The books have a new home so I won't be going in any particular order and I will be providing the recipes. (Not sure why I didn't before...hmm, lazy? Uh, yes.) Here's the original post about the project to get you back up to speed. Enjoy!
Book: Fresh Thai
Author: Oi Cheepchaiissara
Recipe: Chicken with cashews
Came from: Williams-Sonoma, was on super-sale, thought it would be a challenge to try some Thai cooking.
this recipe: Wanted to use our wok and it has cashews. Love cashews!
Technique: Wok-cooking. (Still trying to get the hang of this one.)
Process: Very simple. The key is to get everything prepared beforehand. Cooks fairly quickly.
Outcome: Definitely tasty, but needed a bit more zing or tang or something. A good, basic wok recipe which you can modify to your own tastes. I served it over jasmine rice. Oh, and the onions were a bit too chunky. I would cut them into strips next time.
Make again? For sure.
Chicken with cashews
1-2 dried, long red chilies, about 5 inches long
1-1/2 tablespoons sunflower oil, divided (you can def substitute canola, rice bran, etc.)
3 garlic cloves, finely chopped
1 lb. boneless, skinless chicken breasts, thinly sliced
3 tablespoons chicken or veggie stock (or water)
1/2 red bell pepper, seeded and cut into bite-sized pieces
1 small carrot, cut into thin strips
1 small onion, quartered
1-1/2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 green onions, finely sliced
1/2 cup dry-fried cashews (I lightly toasted them in a non-stick pan)
ground white pepper
One: Remove the stems from the chilies; use scissors to cut each one into 1/2 inch pieces and discard the seeds.
Two: Heat 1/2 tablespoon oil in a nonstick wok or skillet and stir-fry chilies over medium heat for one minute. Remove from wok.
Three: Add 1 tablespoon oil and stir-fry garlic for another 1-2 minutes or until lightly browned.
Four: Add the chicken and stock and stir-fry over high heat for 4-5 minutes or until the chicken is cooked.
Five: Add the red bell pepper, carrots, onions, oyster sauce and soy sauce and stir-fry for 1-2 minutes. Add the green onions, chilies and cashews. Spoon onto a serving plate, season with ground white pepper, and serve immediately.
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