Basil Bread With Salad
|For basil quick bread|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Tablespoon|
|Dry mustard||2 Teaspoon|
|Finely chopped fresh basil||3 Tablespoon|
|Eggs||3 Large, beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Lime juice||2 Tablespoon|
|Canola oil||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Finely chopped ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Hot chili pepper||1 , seeded and finely chopped (Green / Red Variety)|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
|Boneless skinless chicken breasts||4 , cut into thin strips|
|Canola oil||2 Tablespoon|
|Thinly sliced cabbage||1 1⁄2 Cup (24 tbs) (Savoy Variety)|
|Sugar snap peas||1 Cup (16 tbs), coarsely chopped|
|English cucumber||1⁄2 , diced|
|Red pepper||1 Small, julienned|
|Green onions||3 , finely chopped|
|Grated carrots||1⁄3 Cup (5.33 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Toasted cashew nuts||1⁄2 Cup (8 tbs), coarsely chopped|
Basil Quick Bread
In large bowl, sift together flour, sugar, baking powder, dry mustard, salt and basil leaves.
In separate bowl, whisk together eggs, milk and canola oil. Stir liquid ingredients into dry ingredients, just until all ingredients are moistened. Pour batter into greased and floured 9 x 5 inch (23 x 13 cm) loaf pan.
Bake at 350 F (180 C) for about 60 minutes or until done and a toothpick inserted into the center comes out clean. Cool on wire rack 15 minutes. Remove from pan, place loaf on wire rack and cool completely.
To make dressing, combine lime juice, canola oil, soy sauce, ginger, garlic, chili pepper, basil and cilantro in small bowl. Whisk together and set aside.
In wok or large frying pan, stir fry chicken in canola oil over medium-high heat until cooked through and juices run clear. Set aside.
In large salad bowl, combine remaining ingredients. Toss to mix. Add chicken and dressing and toss ingredients once more.
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