Cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Bronzed Chicken Wings with Young Ginger Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

2 lb Chicken wings

1/4 c Dark corn syrup

1/4 c Soy sauce

1 tb Corn oil

2 ts Minced fresh ginger

2 tb Dry sherry

1/4 lb Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions, cut in 2"

-pieces 1/2 c Chicken broth

1 tb Cornstarch

2 tb Water

Source: MAINPOUL.ZIP Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings.

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<h1>Bronzed Chicken Wings with Young Ginger</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Chicken wings <P>1/4 c Dark corn syrup <P>1/4 c Soy sauce <P>1 tb Corn oil <P>2 ts Minced fresh ginger <P>2 tb Dry sherry <P>1/4 lb Very small mushrooms <P>1/2 Sliced bamboo shoots <P>2 Green onions, cut in 2" <P>-pieces 1/2 c Chicken broth <P>1 tb Cornstarch <P>2 tb Water <P>Source: MAINPOUL.ZIP Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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