A Taste of MA‘O
Wednesday - July 28, 2010
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.
MA’O VEGGIE STIR FRY
*Garlic to taste
*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
*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.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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