Tuesday, November 24, 2009

Rachael Ray's Mu Shu Chicken Patties with Seared Napa Cabbage

This recipe was flavorful, we did not need the hoisin sauce. I would definitely make this again.
2 pounds ground chicken
4 scallions, finely chopped
One 2-inch piece fresh ginger, peeled and grated or finely chopped
3 tablespoons tamari sauce (gluten free)
3 cloves garlic, finely chopped
1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning (about a palmful)
3 tablespoons vegetable oil
1 small Napa cabbage, shredded
2 tablespoons toasted sesame seeds
Hoisin sauce, to pass around the table Directions:In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.

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