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WOK WIZARD page 110
without overlapping and cook un-
til dark brown on bottom, 3 to 4
minutes, rotating for even cook-
ing. Turn and cook until well
browned on other side, 2 to 3 min-
utes.
Add orange juice mixture and
cook until fish is just opaque in
center, 3 to 5 minutes. Serve hot,
with pan juices spooned over
tuna. Serves 4.
SNAPPER WITH SALSA
2 tablespoons vegetable oil
1 medium onion
1 celery rib, chopped
1 (12-ounce) jar salsa
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 teaspoon Worcestershire
sauce
1 & 1/2 pounds snapper filets, cut
into 1-inch chunks
In a wok, heat oil over high heat
until hot. Add onion and celery
and stir-fry until softened, 3 to 4
minutes.
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2133 Orchard Lake Rd. • (between Middlebelt & Telegraph) • West Bloomfield, Michigan
(at the former Clayton's location) • (810) 333.7400
HOURS: MON. & THUR. 10-9, TUE., WED., FRI., 10-5:30, SAT. 10-5 • SUN. 1-5
All discounts are off manufacturers' suggested retail prices.
Financing for qualified customers. All previous sales excluded
• Offer not valid in conjunction with any other promotional diScount
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Next time you feed your face,
think about your heart.
Co easy on your heart and start cutting back on foods
that are high in saturated fat and cholesterol. The
change'll do you good.
tor American Heart Association
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Add salsa, lemon juice, pepper,
and Worcestershire sauce. Bring
to a boil.
Add snapper. Reduce heat to
medium-low. Cook, stirring oc-
casionally, until fish is tender and
opaque throughout, 8 to 1.0 min-
utes. Serves 4.
TUNA PASTA
PROVENCALE
1 pound small pasta shells
2 tablespoons olive oil
1 medium sweet onion, chopped
1 medium red bell pepper,
chopped
1 (14-ounce) can tuna, drained
and flaked
1/3 cup chopped pitted black
olives
1/2 teaspoon pepper
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon anchovy paste
2 tablespoons capers, drained.
In a wok, heat 3 tablespoons oil
over medium-heat until hot,
swirling to coat sides of pan. Drop
in about one-third of batter by ta-
blespoons. Fry until golden on bot-
tom, 3 to 4 minutes. Turn and
brown on other side, about 2 min-
utes. Remove with a slotted spat-
ula and drain on paper towels.
Repeat procedure 2 times with re-
maining corn batter, using addi-
tional oil, if needed.
Serves 4 to 6.
CHICKEN WITH WILD
RICE, APPLES, AND
WALNUTS
3 & 1/2 tablespoons vegetable oil
1 & 1/2 pounds skinless, boneless
chicken breasts, cut into 1/2
inch cubes
1 medium red onion, chopped
1 Granny Smith apple, cored, and
cut into 1/2 inch cubes
1/2 cup walnut halves
1/2 cup golden raisins
4 cups chicken broth
1 cup wild rice
3 tablespoons red wine vinegar
In a wok, heat 2 tablespoons oil
over medium-high heat until hot,
swirling to coat sides of pan. Add
chicken and cook, stirring, until
meat is white throughout but still
juicy, 3 to 4 minutes. Remove to
a plate.
In the same wok, heat re-
maining 1 & 1/2 tablespoons of oil
over medium-high heat. Add red
onion and cook until softened, 4
to 5 minutes. Add apple, walnuts,
and raisins. Cook, stirring, 2 min-
utes. Remove to plate with chick-
en.
In the same wok, heat chicken
broth to boiling over high heat.
Add rice. Reduce heat to low.
Cook, covered, until rice is tender,
40 to 45 minutes.
Return chicken and vegetables
to wok. Stir in vinegar., Cook 2
minutes, or until heated through.
In a large pot of boiling water, cook
shells until tender but still firm, 8 FILLED STRAWBERRY
to 10 minutes. Drain and rinse un- PUFFS
der cold running water, drain well. 1/2 cup sugar
In a wok, heat olive oil over 2 teaspoons cinnamon
medium-high heat until hot. Add 1 (7 & 1/2 ounce) can refrigerator
biscuits
onion and bell pepper and cook,
1P2 cup strawberry preserves
stirring, until softened, 4 to 6 min- 2 & 1/2 cups vegetable oil, for
utes.
frying
Add tuna, olives, and pepper.
Cook, stirring, until tuna is hot, 1 In a small bowl, combine sugar
to 2 minutes. Stir in shells.
and cinnamon; set aside. Roll out
In a bowl, mix yogurt, mayon- biscuits into 3-inch circles. Place
naise, and anchovy paste. Add to 2 teaspoons strawberry preserves
wok.
on bottom half of each circle. Fold
Cook over low heat, tossing, un- top over to enclose filling and form
til mixture is heated through, 1 to thalf circles. Pinch edges to seal.
2 minutes. Stir in capers. Cook 1
In a wok, heat 4 inches oil over
minute. Serves 6.
medium-high heat until temper-
ature reaches 350 degrees on a
CORN CAKES
deep-frying thermometer. Care-
2 cups corn kernels-fresh, frozen,
fully lower half of filled biscuits
or canned
into hot oil and cook until gold-
2 eggs, lightly beaten
1/4 cup milk
en on bottom, 2 to 3 minutes.
2 tablespoons flour
Turn and cook until brown on oth-
1 teaspoon baking powder
er side, about 1 minute. Remove
1/2 teaspoon salt
from wok with slotted spoon or
1/4 teaspoon white pepper
skimmer and drain on paper tow-
1/2 cup plus 1 tablespoon corn oil
els. Repeat with remaining bis-
In a large bowl, combine corn, cuits. Sprinkle puffs with
eggs, milk, flour, baking pow- cinnamon-sugar and serve while
der, salt and pepper. Mix to blend still warm.
well.
Serves 5.