Bacon Wrapped Goat Cheese & Almond Stuffed Dates

There's Nothing Like Bacon Wrapped Love

With the holiday season fast approaching, we are all looking for finger food which can be shared at parties. We all need something new to add to our list of party fare menu. Don't get me wrong, I have nothing against tradition. However some times we need to add or own new tradition to the holiday season. Which is why I have been playing around with new recipes to bring to the table.

This appetizer is packed with tons of decadent flavor. They can be made well in advance and cooked quickly to keep the serving platters filled with them. Try them and I now they will become a favorite with friends and family. The recipe works equally well substituting fresh figs for the dates. Like I always say anything is better wrapped in bacon.

Recipe

Ingredients:

• 1 container of Medjool dates
• 2-3 ounces of a soft goat cheese
• 10-12 Bacon slices (apple wood or maple)
• Slivered roasted Almonds
• A good well aged (sweet) Balsamic Vinegar

Preparation

1. Preheat the oven to 400°.
2. Cut bacon slices into thirds.
3. Pit dates by making slice across the top and carefully removing pit.
4. Stuff the dates with about 1 teaspoon of goat cheese.
5. Press an almond sliver into the cheese.
6. Pinch the date back together.
7. Wrap the bacon around the date.
8. Secure the bacon to the date with a toothpick.
9. Place the dates on a wire rack set over a baking sheet.
10. Bake them for 12 minutes,
11. Turn the dates and bake for an additional 10-12 minutes.
12. Lightly drizzle them with a high quality old balsamic vinegar.
13. Serve them warm or at room temperature.

Rosey Cream Sauce

I have been playing with this sauce for use on Cutlets and Paillards; although it could be used as a pasta dressing or on vegetable sides or as an alternate sauce for an Eggs Benedict variation. It is a smooth and creamy sauce which balances the sweetness of the herbs, roasted peppers, onions and sherry with the acidity of the tomatoes and the hint of earthiness from the garlic. The half and half and butter make it silky and bring the flavors together nicely. It plays well when paired with a bitter green salad.

Recipe

Ingredients:

• 8oz Drained Diced Tomatoes
• 8oz Diced fire roasted Red Peppers
• 1 cup diced Yellow Onion
• 2 cloves Garlic (micro-planed)
• 1 cup Chicken Broth (low sodium)
• 1/4 cup Half and Half
• 3 Tablespoons Light Olive Oil
• 2 pats Butter (unsalted)
• 1/2 teaspoon Thyme (fresh)
• 1/4 teaspoon Marjoram (dried)
• 1/2 teaspoon Italian Basil (fresh)
• 1/4 teaspoon Oregano (dried)
• 1/4 teaspoon Rosemary (dried)
• Salt and White Pepper to taste
• Red Pepper Flakes to taste
• 2 oz Sherry (optional)

Preparation

1. Heat a pan and add the olive oil, wait for the surface to shimmer before proceeding.
2. Sweat the onions till they begin to brown.
3. Add the garlic and cook it a couple minutes, do not let it burn.
4. Add the spices and let them bloom.
5. Add the roasted peppers, stirr well and cook a couple minutes.
6. Add the diced tomatoes, stir and let the excess moisture evaporate.
7. Deglaze the pan with the sherry then add the chicken broth (optional)
8. or
9. Deglaze the pan with the chicken broth
10. Simmer the mixture and reduce the liquid by half.
11. Puree the mixture in a blender till smooth.
12. Strain the puree to make sure it there are no seeds or large pieces of herbs.
13. pour the strained puree into sauce pan and when it begins to bubble add the half and half.
14. Stir till it begins to thicken and the sauce comes together.
15. Season to taste.
16. Turn off the heat and whisk the butter into the sauce till it melts and gives the sauce a sheen.
17. Place the sauce in a gravy pitcher for serving.
18. Serve immediately.

Stuffed Baby Sweet Peppers

I had found some small multi-colored sweet pepper when shopping the other day. They are wonderfully sweet, mild and easy to work with. The seeds are nearly nonexistent and the membranes are easy to remove. I bought more than I should have, but the price was right. I have been using them as omelet filling, pizza topping, in salads, roasting them to make a bright colored pepper sauce for pasta.

Today I decided to make a variation on the old stuffed bell pepper recipe. I grabbed a couple hot Italian sausages, made some bread crumbs, grated some Parmesan and mozzarella cheese and a couple more ingredients to make a filling. I chose the sausage because I had some on hand and it had a good punch of hot pepper, fennel, salt, and garlic making seasoning easier. After cooking the juice from the peppers was perfect as a dressing for spaghetti.

I confess I did not measure when cooking this. The quantity may be different. Like all recipes they are just a starting point. Your interpretation of the dish may be different. Enjoy!

Ingredients

• 1 ½ pounds Baby, Green, Red, Orange, and Yellow Sweet Peppers
• 1 cup Vodka and Cream Spaghetti sauce
• Spaghetti Enough for everyone.

Filling

• ½ pound Hot Italian sausage loose
• 4 slices bread for bread crumbs
• ½ cup Mozzarella grated
• ¼ cup Parmesan Cheese grated
• ¼ cup Milk
• ¼ cup Ricotta Cheese
• ⅛ cup Fresh Parsley chopped

Making the Filling

• Tear the bread into pieces and pulse in a food processor.
• Combine the bread crumbs, milk and ricotta in a large bowl.
• Work in the parsley and cheeses.
• Add the sausage and work the mixture till well mixed.
• Let the mixture rest in the refrigerator a bit.

Bringing it all Together

1. Wash and cut the tops off the peppers.
2. Use a paring knife to remove seeds and membranes.
3. Rinse the inside of the peppers.
4. Stuff the peppers with the filling.
5. Arrange them in a round high side casserole.
6. Cover the peppers in some vodka sauce.
7. Add more Parmesan and Mozzarella cheese on top.
8. Cover and bake in a 325° oven for approximately an hour.
9. When the cheese is melted and beginning to brown remove from the oven.
10. Let rest for 15 minutes.
11. Place the peppers on a platter.
12. Dress the spaghetti with the sauce in the casserole.
13. Serve Immediately.

The Chorizo Verde Experiment

Chorizo Verde and Quesso Fundito

I am a cooking program addict. When growing up Julia Child was my self adopted third grandmother. I get a lot of inspiration to experiment from food shows. This recipe's origin was from an episode of Rick Bayless Mexico One Plate at a Time. I wrote down rough notes for the recipe so I could play with it later. What we have here is a tweaked out version which tasted good to me. Your mileage may vary. Recipes are just jump points to new culinary discoveries. Experiment and make a recipe your own.

In recent times Mexican chefs have turned chorizo on its head. Instead of the ingredients which give it the red color we all know they use green ingredients which give it a new look and taste. The problem is where do you find green chorizo. The answer is simple! Make it yourself. Since most chorizo is cooked mashed up and out of the skin there is no need to go through that step. The recipe is quick and easy. So why not give it a try? There is a new world of sausage making just around the corner.

Chorizo Verde (Green Sausage)

Ingredients:

• ½ cup Poblano Peppers fire roasted and chopped
• ¼ cup Serrano Peppers fire roasted and chopped
• ¼ cup Cilantro leaves chopped
• 2 teaspoons Garlic roasted fine chopped
• 1 teaspoon Lime zest grated
• 2 teaspoons salt
• 1 lb chopped pork

Preparation

1. Put the chopped pork into a food processor.
2. Add the salt, garlic, and lime zest.
3. Pulse a few times to mix the ingredients.
4. Add the peppers and cilantro.
5. Pulse a few times to mix the ingredients.
6. Place the mixture in a sealed container.
7. Chill and let rest a couple hours minimum.

Quesso Fundito

So now that you have made your Chorizo Verde what can you make with it? You can make Quesso Fundito. This is a great tasting and very healthy dish. It is good when paired with a romaine lettuce salad dressed with lime juice olive oil vinaigrette. Add some good quality olives avocado and tomato slices to the salad to give more flavor and colors to the meal.

Ingredients:

• Chorizo Verde as per recipe above
• 3 tablespoons Olive Oil
• 1 medium sized Yellow Onion
• 1½ cup Spinach fresh raw
• 3 tablespoons beer
• ½ cup Jack Cheese grated
• Corn Tortillas warmed

Preparation

1. Slice the onion.
2. Chop the raw spinach.
3. Grate the cheese.
4. Heat the oil in a large skillet
5. Add the green chorizo..
6. Break up the chorizo a bit while cooking for a couple minutes.
7. Add the onions and stir well.
8. Cook the mixture for about 10 minutes stirring occasionally.
9. Heat the tortillas while the onions and chorizo cooks.
10. Place in an insulated container to retain the heat.
11. Add the beer and spinach to the chorizo and onions.
12. Cook till the spinach is wilted.
13. Turn off the heat and add the cheese.
14. Mix the ingredients well
15. Spread the chorizo mixture on corn tortillas.
16. Serve immediately.

Italian Fried Zucchini Flowers

Fried Zucchini flowers is a delicious seasonal appetizer that makes use of the male flowers which would go to waste after pollination. The male flower is a bright orange colored blossom and develops only a small thin stem that does not grow into a vegetable. Picked fresh from the garden and prepared immediately is the best method. They can be stuffed or simply battered and fried. It is great appetizer or garnish on a salad your guests will not soon forget.

Ingredients:

• 16 zucchini flowers
• 2 large eggs
• 1 ½ cup cake flour
• Pinch fresh ground nutmeg
• 3 tablespoon dry white wine
• Kosher or Sea Salt and fresh ground White Pepper to taste
• ¼ teaspoon garlic powder
• ¼ cup grated Romano cheese
• ½ cup water
• 2 cup vegetable oil for frying

Preparation

1. Remove pistils (centers of flower), split flowers in halves.
2. Place all dry ingredients in a medium size mixing bowl.
3. Beat the eggs until they are well mixed and have taken in a bit of air.
4. Add the wine and water to the eggs and beat to combine the wet ingredients.
5. Add the wet mix slowly until all of the ingredients have become incorporated.
6. Beat until the mixture is the consistency of pancake batter.
7. Add more flour or water, if necessary.
8. Let stand 5-20 minutes so the flour can become hydrated.
9. Heat oil in a large frying pan to aproximatey 335° f.
10. Stir the batter to make sure it is a uniform consistency.
11. Add flowers one at a time in batter. let the excess batter drip off.
12. Fry until crisp and golden brown. on both sides. Do not crowd the pan.
13. Remove with spider or slotted spoon and drain on paper towels.
14. Transfer to dish, sprinkle with salt and serve.
15. Serve immediately.

Crispy Noodles (Mee Krob)

I have never been to a Thai restaurant that did not serve Mee Krob. It's as unthinkable as not seeing pad Thai on the menu. If you have never eaten Mee krob it is worth ordering, or making it in your own home.

A good Thai meal should have several courses served together family style. It is all about variety and how the different dishes on the table play together.

Mee Krob is a spicy noodle appetizer which combines the basic flavor profiles in found in Thai cooking: sweet, hot, salty, sour, bitter and savory are all in merged in a delicate balance. The textures liven up a meal. Light crispy noodle cloud, crisp bean sprouts and green onions, tender shrimp all wrapped in a light tangy sauce dance on the tongue.

Ingredients

• ¼ Pound Rice Vermicelli
• 1-2 ounces Shrimp raw
• ½ Cup tamarind paste
• ½ Cup Green onion, cut into 1" length
• ½ Cup Bean sprouts
• 1 to 4 Tablespoon Fish sauce
• 5 Tablespoons Brown or Palm sugar
• ½ Cup Warm water
• 1 Teaspoon Ketchup
• 4-5 Cups Cooking oil for deep frying
• 4-5 sprigs Cilantro or Chinese parsley
• Red Chili, sliced

Mise En Place

1. Clean, remove the shells and devein the shrimp
2. Cut the Green onion into 1" lengths.
3. Combine tamarind with warm water, mix and strain.
4. Simmer rice vermicelli in water until soft. Drain well.

Preparation

1. Fry noodles, a little at a time, in a wok on high heat until they puff up.
2. Set aside in the paper towels to drain.
3. In a saucepan, stir fry shrimp in 3 Tablespoon of oil; combine tamarind water, fish sauce, sugar and ketchup.
4. Bring to boil and simmer on a low heat until sugar becomes sticky.
5. Combine fried noodles and toss lightly to mix.
6. Garnish with cilantro or Chinese parsley, and red chili.
7. Serve with bean sprouts. and green onion.

Yields 2 servings

Ten Useful Kitchen Tools

And Why You Need Them

I wanted to do a list of some of the smaller kitchen tools I find handy. The list is far from comprehensive and I did not include some of the tools which I consider basics which all cooks will have in their kitchen. For the most part I am excluding knives, pots pans, and appliances. I also excluded tools which take up large amounts of counter space. I wanted the list to reflect the need for multiple use simple tools instead of dedicated single purpose ones.

1. Cast Iron Grill Pan

   A cast iron grill an works great no matter what the season. I find they make some of the best grill marks. Cast Iron has the ability to retain heat so you do not get an intense temperature drop making the meat steam instead of sear. I do not like nonstick pans. Once it is well seasoned cast iron is forever. I also use it as a roaster in the oven so the meat stays out of the fat.

2. Melon Baller

   Even is you do not eat a lot of melons it is a great multi-tasking tool. It works well for coring fruits and vegetables. Is is great for making small uniform sized potato balls for deep frying. The thin wall edge makes seed removal from squash easier. I also like it as a scoop for portioning small meatballs, cookie dough or dumplings. Look for one with two different sized scoops and a comfortable but sturdy handle.

3. Micro-plane

   The idea for this kitchen essential was the sure form rasp made for wood work. I had used the carpentry version long before a kitchen version was made. Micro-planes come in different grades which correspond to the size of the gratings made. It works great for citrus zest, garlic, or hard cheese, such as Parmesan. A micro plane is much easier to use and clean than the old box style graters. and you are less liable to sustain a knuckle shredding accident.

4. Mandolin

   When you have to make thin uniform slices quickly the Mandolin is the tool I go to every time. Regardless of your knife skills when you are faced with prepping pounds of vegetables , a mandolin will dramatically reduce the time needed. Many people have a fear of a mandolin, however if you use it wisely with the safety guards it can be your best kitchen friend. You d not need an expensive one, yes I have drooled over an 18" bed stainless steel machine covered in adjustment knobs; However I use an inexpensive simple model as my day to day workhorse.

5. Egg Slicer

   I can hear you ask the question: "Why do I need an egg slicer?". I'm glad you asked. Besides doing a great job slicing those hard-boiled eggs, it work well for slicing fresh mozzarella and Mushrooms. Any food that is small and tender can be sliced quickly.

6. Pizza Cutter

   A pizza cuter is not just the best way to slice a pizza. It is a versatile cutting tool. I use mine for noodle cutting and ravioli making, cutting any kind of dough from puff pastry to pie crust. I particularly like it when I am using a metal ruler. The blade runs along the edge and does not make you run the risk of ruining a good knife of greater value.

7. Food Scale

   I find a food scale to be an essential tool. It has many benefits: 1. Measuring by volume is the most inaccurate method even though we know the old rhyme a pint is a pound the world around. Bakers measure ingredients by weight with good reason, baking is an exact discipline. 2 It makes translating recipes from someone using metric units easy, and writing your own recipes easier to repeat when fine tuning it for publication. 3. When living in a nation that is obsessed with diets it is a good to know how much of what is in a portion. 4. Information is power enough said.

8. Stainless Steel Colander

   The humble colander has many uses besides draining liquid off of food. It can be used as an improvised steamer, pepper roaster or smoker for the more adventurous. It is also good for shaking off flour and small bits of dough when preparing fresh made pasta. I have even pressed one into service as a spaetzle maker.

9. Parchment Paper

   I know that these days new products like Silplat are all the rage. It is great stuff, however the price makes me catatonic from sticker shock. I can be a bit retro, so I still love the original non-stick baking surface, Parchment! Parchment paper is something I cant live without. When making Sunday brunch for a large number of people who in their right mind would fry bacon or sausage? Sheet pans lined with parchment works great. crispy bacon without the popping, splattering and time consuming hovering over a pan, priceless. It is the baker's friend, especially when making cookies or anything with sugars that will caramelize making them stick to the cookie sheet. There are also recipes where you make a parchment package of fish or fowl, aromatics, and a splash of wine. You roll and crimp the edges till you have a sealed packet. Bake them and serve still sealed, it is dramatic, keeps the food warm and juicy

10. Propane Torch

    I know you think I am kidding, but a propane torch can take your cooking style to a new level. Many impressive entrees and desserts can be made with the aid of a torch. It gives you pin-point control of surface browning. It makes exotic fare such as Baked Alaska simple and easy. It can also save a dish from blandness. Ever have a bread crumb topping on a casserole refuse to brown? If so torch it to get that golden brown and delicious look we all love.

Lad Na

Almost every Thai restaurant I have eaten in has a variation of this savory noodle dish. You may see it spelled many different ways ranging from Lard Na to Lad Nah, however it is spelled it is good eats. Lad Na is another Thai dish that echos the Chinese influence on their cuisine.

Protein and vegetables in a silky sauce merged with thick dumpling style rice noodles. The textures are important. Crisp vegetables, and stir-fried noodles that are crispy on the outside but succulent and chewy on the inside. The noodles should have a slightly smokey flavor complimenting the sweetness of the oyster flavored sauce. It is a good choice for people who fear the fiery side of Thai cooking.

As with many recipes there is much flexibility in ingredients. You can make the dish with almost any protein choice, including pre-fried extra firm tofu making it a dish vegetarians can eat. The same goes for the mushrooms, I have eaten it made with Shitake, Crimini, or common white button mushrooms.

Preparation is simple and the cooking time is short. Just remember to do your mise en place so you can cook the dish in a timely manner and not juggle preparing ingredients for you need to add quickly. Stir-frying is a very time sensitive technique, so good prep work is critical.

Ingredients:

• 1 Cup thick Rice Noodles (soaked in water)
• ½ Pound of your choice of Protein choice, Boneless Chicken, Beef, or Pork works best
• ¼ lb Sliced broccoli
• ¼ lb fresh mushrooms
• 1 Tablespoon Corn Starch
• 1 Teaspoons Oyster sauce
• 1 Teaspoon Thin soy sauce
• 1 Teaspoon Fish sauce
• 1½ Teaspoons Sugar
• 1 Teaspoon Minced garlic
• 4 Tablespoon Peanut oil
• ½ Cup Water
• ½Teaspoon Pickled chili for garnish

Mise En Place

1. Soak rice noodle in a warm water for 15 minutes. Drain. Set aside
2. Break the broccoli into individual branches and slice the broccoli stalks into thin pieces.
3. Soak them in cold water for 15 minutes
4. Slice the mushrooms thinly
5. Slice the protein thinly into 1" strips.
6. Combine the corn starch with the water and make a slurry, stir well to get rid of any lumps

Preparation

1. In a saucepan, heat 2 Tablespoon of oil and brown minced garlic to light brown.
2. Add soak rice noodle and stir-fry for 3 minutes. Remove and reserve them for later.
3. Heat the remaining amount of oil.
4. Add the sliced protein, broccoli and mushrooms.
5. Stir-fry for approximately 3 minutes.
6. Add cornstarch slurry and bring it to a gentle boil.
7. Add oyster sauce and fish sauce, sugar, stir until the sauce thickens.
8. Add the rice noodles and toss to warm and coat them in the sauce.
9. Transfer the Lad Na to a serving plate.
10. Garnish with the pickled chili. (optional)
11. Serve Immediately

Yields 2 servings

Chicken Tetrazzini

Chicken Tetrazinni is a retro baked casserole. Spaghetti chicken and mushrooms with a delicious creamy wine sauce, what's not to love. It is one of my favorite chicken recipes, and will please kids and adults alike. Give your family a little love on a plate tonight.

Tetrazzini is an American dish possibly named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented between1908-1910 at the Palace Hotel in San Francisco, California by Chef Ernest Arbogast. Tetrazzini was a long-time resident at the Palace Hotel, which may add credence to the claim. However, other sources claim that the dish originated at the Knickerbocker Hotel in New York City.

• Yield 6 to 8 servings
• Prep 35 min
• Cook 1 hr
• Total 1 hr 35 min

Ingredients

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 ¼ teaspoons salt
• 1 ¼ teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh Thyme leaves
• ½ cup dry white wine
• ¼ cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• ⅛ teaspoon ground nutmeg
• 12 ounces linguine
• ¾ cup frozen peas
• ¼ cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan Cheese
• ¼ cup dried Italian-style breadcrumbs

Preparations

1. Preheat the oven to 450 degrees F.
2. Spread 1 tablespoon of butter over a 13 " by 9" by 2" baking dish.
3. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
4. Sprinkle the chicken with ½ teaspoon each of salt and pepper.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
6. Transfer the chicken to a plate to cool slightly.
7. Coarsely shred the chicken into bite-size pieces and place into a large bowl.
8. Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
9. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
10. Add the onion, garlic, and Thyme, and saute until the onion is translucent, about 8 minutes.
11. Add the wine and simmer until it evaporates, about 2 minutes.
12. Transfer the mushroom mixture to the bowl with the chicken.
13. Melt 3 more tablespoons butter in the same pan over medium-low heat.
14. Add the flour and whisk for 2 minutes.
15. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
16. Increase the heat to high. Cover and bring to a boil.
17. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
18. Bring a large pot of salted water to a boil.
19. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
20. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture.
21. Toss until the sauce coats the pasta and the mixture is well blended.
22. Transfer the pasta mixture to the prepared baking dish.
23. Stir the cheese and breadcrumbs in a small bowl to blend.
24. Sprinkle the cheese mixture over the pasta.
25. Dot with the remaining 3 tablespoons of butter.
26. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Smoked Salmon Spread

This is a quick and easy recipe for party food. It is easy to scale up for large gathering. I like the mix of smoke, dill, citrus and chives melded with the creaminess of cream cheese. It has always been a hit every time I have served it.

Ingredients

• ½ Lb Smoked Salmon without skin (Copper River is best)
• ½ Lb Cream Cheese softened
• 1 Tablespoon Dill Weed dried
• 1 Tablespoon Chives fresh chopped
• 1 Teaspoon Lemon Zest finely grated
• ½ Teaspoon White Pepper fresh round
• ½ Teaspoon Old Bay seasoning
• ½ Tablespoon Cayenne Pepper

1. Place the cream cheese in a bowl and whip till it is loose.
2. Add the dry ingredients including the lemon zest and chives, mix well.
3. Flake the salmon and combine with the cheese mixture. Be careful to not lose the texture of the salmon.
4. Cover the spread and refrigerate it for at least an hour, overnight is best.
5. Serve with small slices of rye bread or your favorite crackers.

Thai Cashew Chicken

Cashew Chicken (Kai Pad Med Ma Muang)

Cashew Chicken is a simple dish which shows the influence of Chinese culture on Thai cuisine. It is a quick, simple and very tasty dish that balances the elements of sweet, savory, and hot. It has a wide range of textures, making it interesting eating. We all are looking for a new way to cook chicken and this one will be a hit with family and friends. For those who are not chili addicts just reduce the number of peppers used.

Ingredients:

• ¾ Pound Boneless chicken
• ¼ Cup Cooking oil
• 2 cloves Garlic, minced
• 4 ounce Sliced water chestnuts
• 6 to 8 Green onions, 2" length
• 3 to 5 Whole dried red chili peppers
• 2 Tablespoon Oyster sauce
• ¾ Pound Unsalted roasted cashew nuts

Preparation

1. Thinly slice chicken into 2" length.
2. Heat the oil in a wok and stir fry the garlic until it is a light brown color.
3. Add the chicken and oyster sauce, stir fry it for 5 minutes.
4. Add the water chestnuts, green onions, red chili peppers & roasted cashews.
5. Stir until the ingredients are mixed well.
6. Serve hot over Jasmine rice.

Yields 2 servings