A Taste of MA‘O

Sam Choy
By Sam Choy
Wednesday - July 28, 2010
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This week on Sam Choy’s Kitchen, we go organic and team up with Kaiser Nanaikeola Clinic and MA’O Farms to bring you healthy eating alternatives.

The result is a Chicken Breast Salad with Lemon Lime Vinaigrette and a MA’O Vegetable Stir Fry.

Healthy is good.

Tasty too.


MA’O VEGGIE STIR FRY

*Daikon, chopped
*Kale, chopped
*Eggplant, chopped
*Garlic to taste
*Chicken broth
*Low-sodium shoyu to taste
*2 tablespoon oyster sauce
*Cilantro
to taste
*White pepper to taste
*Basil for garnish

Heat wok and add daikon, eggplant and garlic.

Cook for 2 minutes. Add kale, chicken broth, shoyu, oyster sauce, white pepper and cilantro.

Cook for 5 minutes. Garnish plate with fresh basil.

LEMON LIME VINAIGRETTE

*3/4 cup olive oil
*1 1/2 tablespoons lemon juice
*1 tablespoon lime juice
*2 cloves garlic, minced
*1 tablespoon honey
*Chicken breasts
*Salt and pepper
to taste

In a mixing bowl combine lemon, lime juice, garlic, and honey.


Slowly whisk in olive oil until well combined.

Season with salt and pepper to taste.

Cook chicken on grill until done.

Slice chicken and place over mixed greens.

Drizzle vinaigrette.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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