Double Baked Cheese Souffles with Marmalade-Braised Red Cabbage
Make the soufflés to the end of step 3 the day before; chill. Make the braised cabbage a couple of d...
3 tbsp fresh lemon juice
3 tbsp soy sauce
2 tsp grated fresh ginger (more if desired)
3 fresh minced garlic cloves (or to taste)
2 -3 boneless skinless chicken breasts, cut into strips
2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons oil
2 cups carrot, julienne
2 cups asparagus, sliced into 2-3cm pieces
1 large handful snow peas, cut in half
4 green onions, sliced diagonally
Toasted sesame seeds
In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
Toss the chicken pieces well with about 3 tbsp of the lemon/soy mixture. Reserve the remaining mixture.
Dissolve/whisk the cornstarch in chicken broth.
Heat the oil in a wok or frying pan until hot.
Add in carrot and chicken; stir over high heat until chicken is cooked
Add in asparagus, green onions and snow peas. Continue to stir over high heat until veggies are cooked but crunchy.
Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
Sprinkle with toasted sesame seeds.
Serve with rice or cooked pasta.