Page 6 October 18 , 2012 Back at The Market… Today we found fresh kale, broccoli, sweet onions, and tender zucchinis! Boy what are we going to make? How about a spicy stir fry that and how to bang them by Chef Shafer uses very little oil and lots of fresh produce. In the 70s when I was an apprentice I would go to a three-hour theoretical lecture in downtown L.A. every Monday afternoon. Instead of getting on the freeway I would walk around Chinatown and little Tokyo trying to be a culinary spy. I would check out all the little markets and shops looking for herbs, spices and interesting things that I had no idea what to do with. Then I would go back to my apartment and experiment on my roommates. They were not always appreciative of my offering as to the funk factor of my creations. But eventually I got more consistent and developed my style of fusion cuisine. So here is a simple fresh and light stir fry for you . . . The Chef Spicy Chicken Stir Fry 1 lb. chopped chicken, I like thigh meat because it’s moisture but you can use breast meat or any protein. 2 tablespoons vegetable oil 2 lbs. of vegetables, We’re using onions, broccoli, kale, and zucchinis. 1/4 cup oyster sauce ½ cup chicken broth 1 to 3 chopped Serrano chilies, It depends on how hot you like it. ½ cup of toasted cashews or nuts, NOT SALTED. Get a large sauté pan very hot. Add oil and chicken Live, Love, Laugh, Eat be careful the oil is hot and may splash. Let it cook Chef Shafer, Owner chef Depot, for about 1 minute tossing the chicken to make sure Buffalo Fire Dept., and the it cooks evenly. Then add veggies and toss together Downtown Torrance Market Place. with the remaining ingredients, check to see if the chicken is cooked then heat and serve. •
Lawndale 10.18.12
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