Tuesday, January 22, 2013

Phoenix and Dragon -- recipe

by Marion Robinson

Katy’s investment in a rental property pays an unexpected dividend when she catches the eye of the artist upstairs. They have little in common, but are they different like oil and water or like match and gunpowder? Katy’s sensible side warns her that being tied down in a long-term relationship is the last thing Daniel wants, but the fizz his spontaneity brings to her life keeps her seeing him. Daniel isn’t an alpha male who expects Katy to fall in line behind him – he admires her without trying to control her. Her business sense complements his creativity, and their relationship develops into something enchanting but, Katy fears, insubstantial. Then a household accident injures Daniel’s painting hand and pulls them apart. Katy thinks their affair has burned out, but instead, a new passion is being born.

Dragon and Phoenix -- recipe
1/2 lp chicken Tenders diced in 1 inch pieces
1/22 lp deveined shimp, with tails left on


  • 2 tablespoons Chinese beer
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Salt and pepper

 Shrimp marinade

  • 1/2 pound medium raw shrimp, shelled, leaving tail shell intact and deveined
  • 1/4 tsp. Old Bay Seasoning
  • 1 teaspoons cornstarch
  • 2tbsp white cooking wine

    Chicken marinade
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons cornstarch
  • 2 tsp. soy sauce
  • 2 tbsp white cooking wine

  • 1/4 red bell pepper, julienned
  • 1/4 yellow bell pepper, julienned
  • 1/2 cup snow peas, stemmed and halved on the bias
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water
(We often use the above vegetables alone, but you can add a few others that you like.  We like water chessnuts and sometimes mushrooms with this dish.)
Combine seasoning ingredients in a bowl. Season to taste with salt and pepper.

Combine the shrimp marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes.

Combine chicken marinade ingredients in another bowl. Add the chicken and stir to coat. Let stand for 10 minutes.

Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds.

Add chicken; cook, until chicken is no longer pink, about 1 minute.

Add shrimp and stir-fry until they turn pink, about 1 minute.

Add bell peppers and snow peas and stir-fry until snow peas turn bright green, about 1 minute. Add the seasoning and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serves 4.

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