Oriental Skillet
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Meat Tenderizer Mallet
Ingredients
- 500 grams Cutlets Option, (1 lb)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup spring onion, sliced
- 2 cloves garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- Seasoning Option
- Vegetable Option
- ½ cup water chestnuts, sliced
- 1½ tablespoons cornstarch
- 3 tablespoons water
- Garnish Option
OPTIONS
Cutlets - Use 1 Item
- turkey
- chicken
- veal
Seasoning - Use 1 Item
- ½ teaspoon lemon pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon Chinese 5 Spice powder
Vegetable - Use 1 Item
- 1 large cucumber, halved, seeded, cut into ½ chunks
- 1 cup snow pea pods, fresh or frozen
- 1 cup zucchini, sliced
Garnish - Use 1 Item
- 1 tablespoon pimento, chopped
- 2 tablespoons black olives, sliced
- ¼ cup carrot, shredded
Instructions
- If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
- Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
- Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
- Add the broth and Seasoning Option and bring to a boil.
- Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
- Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
- Remove cutlets and vegetables to a serving platter, cover to keep warm.
- Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
- Pour sauce over the cutlets and vegetables, serve and enjoy.
Notes
Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities.
Leave a Reply