Tempura Chicken Fingers With Plum Sauce And Ginger Stir-Fried Vegetables Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
535
FAT
61%
CHOL
50%
SOD
302%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

3 tablespoons ginger, minced

1 large egg, beaten

1 tablespoon dried thyme

1 cup very cold water

1 teaspoon minced garlic

1 tablespoon cayenne pepper

Plum Sauce, recipe follows

1/4 teaspoon red pepper flakes

1/4 cup sliced green onions, cut on the bias 1/4-inch thick

1/2 cup fresh thinly sliced, stemmed fresh porcini mushrooms

1/2 teaspoon minced fresh ginger

1 teaspoon sugar

1 1/2 cups snow pea pods, stringed

Ginger Stir-Fried Vegetables, recipe follows

3 tablespoons vegetable oil

1 tablespoon light brown sugar

Peanut oil, for frying

1 tablespoon minced shallots

Pinch 5-spice powder

1/2 cup cornstarch

1/2 cup sliced carrots, cut on the bias 1/4?inch thick

1 tablespoon Essence, recipe follows

1/2 cup fresh thinly sliced, stemmed shiitake mushrooms

4 teaspoons rice wine vinegar

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/4 cup soy sauce

1 tablespoon sesame oil

1 tablespoon onion powder

2 whole boneless skinless chicken breasts, cut into strips

1 cup bleached all-purpose flour

1 cup plum preserves

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