Living

TheReview Wednesday, J anuary 17,1990 — A18

It happens to me, and I’m sure it
has nappened to you. With the best
will in the world, all of us get sick
to death of cooking sometimes.

Day after day, having to come up
with something nutritious, crea-
tive, different from what we
cooked yesterday and the day
before. Especially at the end of a
day when you’ve been continually
on the run here and there, or things

just havent gone too well.

Fortunately for me, my better
half is understanding and Tecog-
nizes the symptoms. He is likely to
accept my invitation to hop on his
motorbike and tootle off for a

hamburger at our favorite nosherie.
It is probably a sense of self-
preservation which prompts his
Teady acquiescence, for who
knows what I am likely to produce
if forced to stay home and cook!

But I do have another way out of

this dilemma It really is, compara-
tively speaking, the easy way out.

Wok this way
for the easy way out

clean out afterwards,

The meal is light but satisfying.
If you feel the need for heartier
fare, add a pot of cooked white or
brown rice.

In searching for recipes using a
wok, I uncovered two which bear
the same name but which, other-
wise, are quite different from each
other. They are both called GOL-
DEN CHICKEN STIR FRY,
Here’s Version No. 1

‘He recognizes the symptoms. He is
_ likely to accept my invitation to
hop on his motorbike and toofle off
for a hamburger at our favorite
nosherie. It is probably a sense of
self-preservation which prompis his
ready acquiescence’

A few years ago at a garage sale,
on Woodcreek Drive, I think, we
bought a stainless steel wok for $3.
It was in such good shape that I
think its previous Owners must
have been givenan electric one for
Christmas and had no more use for
the stove top variety.

It gets regular use, at least once
a week, which tells you that “the
easy way out” is often taken at our
house!

Stir-frying food in a wok is not
only easy, but fast, with the added
bonus that food nutrients are more
readily retained, minimal fat is
used — and there’s just one pot to

1 whole chicken breast, skinned

and boned

Comstarch

5 tbsp. teriyaki marinade and
sauce (check the ethnic foods
shelf)

1 clove garlic, mashed or minced
1 1/4 cups chicken broth (use
bouillon cubes)

1 cup fresh bean sprouts

2 cups thinly shredded Iceberg
lettuce

2 tbsp. olive oil (can use vegetable
oil)

2 medium carrots, peeled cut in
thin strips

Two churches on the move

Resthaven site
slated for
Townhouses

Sale of the three-acre Seventh-
day Adventist Church property on
Resthaven Drive has two local

churches planning new homes.

The site was sold to Hybury
Holdings Ltd. and Deerwood
Holdings Ltd. for a proposed
townhouse project, Cottonwood
Close, using the two church lots
and three adjoining lots.

Saturday the Seventh-day
Adventist congregation held its
last service in the 37-year-old
church. The Peninsula Presbyter-
ian Church, which shared the
Seventh-day building, moved its
services to Sidney Elementary
School starting Jan. 7.

The Seventh-day Adventists will
now meet in the Pentecostal

Church at the comer of McDonald
Park Road and the Pat Bay High-
way, Starting Saturday.

“They have been very. gracious
to us in letting us use their facil-
ity,’ said Adventist Pastor Sven
Behm.

The church is considering prop-
erty on Canora Road for a church
and fellowship hall to house the
160-member congregation. Behm
said sale of the Resthaven Drive
property was prompted by the
need for a larger church.

The Seventh-day Adventist
Church has been active in the area
since 1922, and the present church
was built in 1952. :

The Presbyterian congregation

also plan a new church. Construc-
tion should start this spring on a
lot at the comer of Willingdon and
East Saanich roads, predicted Rev.
Peter Coutts.

Among the MLAs hedging their
- bets, pending Premier Vander
Zalm’s big announcement today, is
Jack Kempf from Omineca.
Kempf had hoped that the Reform
Party might jump into the B.C
political fray, but that wasn’t to be.

Kempf’s choices are now some-
what limited. He can’t go back to
the Socreds, and he’s not cut out to
be an NDP candidate. That pretty
well leaves him with the independ-

ent route, and he may be the only
sitting MLA who could get elected

as an independent.

ACUPRESSURE |

For Pain, Stress
Chronic Conditions
(No Needles)
Marjorie Herring
B.Sc., M.Sc.,
Certified Acupressurist

656-8768

1 onion, cut into thin slices
2 tsp. thinly sliced and chopped
fresh ginger root (or use any sort
of ginger you may have on hand
Cut chicken into thin Strips.
Combine 1 tbsp. EACH of corn
Starch and the teriyaki marinade
and sauce; add garlic. Stir in
chicken. Let stand 15 minutes,
Combine 4 tsp. corn starch,
remaining teriyaki sauce and
chicken broth. Set aside. Pour

boiling water over bean sprouts in
bowl. Let. stand 1 minute, then
drain, rinse to cool and drain
again. Toss sprouts together with
lettuce and line serving platter
with mixture; set aside.

Heat 1 tbsp. of the oil in the
wok. Add chicken and stir-fry 2
minutes. Remove. Heat remaining
oil in the wok and add carrots,
onion and ginger.

Stir-fry 4 minutes or until vege-
tables are tender crisp, Add
chicken and teriyaki sauce mix-
ture. Cook and stir until sauce
boils and thickens. Turn on to
lined platter. Makes 4 servings.

And, for Version No. 2, you will
need:

2 large boneless skinless chicken

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breasts

1/2 cup golden Italian dressing
(can be low-calorie)

1 cup very thin carrot sticks

2 cups broccoli flowerets

1 green onion (shallot) sliced _

1 tbsp. soya sauce

1/2 tsp. ground ginger (or fresh or
preserved)

Cut chicken into 1-inch pieces.
Heat salad dressing in wok. Add
Carrots and stir-fry 4 to 5 minutes.
Add chicken and stir-fry 4 min-
utes. Add all remaining ingre-
dients. Cover, cook over low heat
for 5 minutes or until chicken is

cooked and veggies are tender-

crisp. Stir occasionally. Serves 2 to
35

I can’t recall if I’ve given you a
fail-proof method of cooking rice
before, but it bears repeating. The
brand I prefer is Aunt Jemima’s.

When cooking rice, rely on
2-to-1 proportion, i.e. 2 cups liquid
for each cup of raw rice.

Wash the rice if you wish,
draining well.

“Luxury living in a

and prestine parkland.

| YOUNG DRIVERS OF CANADA ~

For 2 cups rice, bring to boi
cups water and 1/2 tsp salt
(optional). Add 1 cup rice to
boiling water, stir briefly. Cover
with tight-fitting lid.

Immediately reduce heat to low-
€st setting and set timer for 25
minutes. Do not remove cover
during cooking period. Hey pre-
Sto! that’s it. Rice is cooked, with

Separate fluffy grains, not SOggy or
stuck together

More wokking next week.

@Saimds

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