26 September 1969 - 'JOYCE CHEN COOKS' DEBUTS ON PUBLIC TELEVISION:
After running a successful Chinese restaurant in Cambridge, Mass., Joyce
Chen becomes the first woman of color to host a nationwide cooking show.
Chen will be credited with helping popularize Chinese food in the US and
with such innovations as numbering items on the menu to ease ordering.

Chen opened her first restaurant, Joyce Chen Restaurant, at 617 Concord
Avenue in Cambridge in 1958. According to her son Stephen, here she
pioneered the all-you-can-eat Chinese dinner buffet to boost sales on otherwise-slow Tuesday and Wednesday nights. She also used the buffet
format to allow customers to sample unfamiliar authentic dishes at their
own pace. She promoted healthy Chinese cooking and refused to use Red
Dye No. 2 and other food coloring at her restaurants. For Chinese
speaking and English-speaking staff and customers to communicate more
easily, Chen introduced the practice of numbering menu items.

Chen introduced northern Chinese (Mandarin) and Shanghainese dishes to
Boston, including Peking duck, moo shu pork, hot and sour soup, and potstickers, which she called "Peking Ravioli", sometimes shortened to
"Ravs". The first restaurant operated for thirteen years, closing in
1971. Members of Bolt, Beranek and Newman's IMP team, when they were
working on the first IMPs to create the ARPANET in 1969, would eat
Chen's food at her restaurant, which was located next door to BBN.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/Cashew Nuts - Gluten Free
Categories: Poultry, Sauces, Herbs, Nuts, Wine
Yield: 3 servings

2 c Chicken breast; diced 1/2"
2 ts Cornstarch
2 ts Pale dry Sherry
2 tb Gluten Free Soy Sauce
2 tb Gluten Free Hoisin Sauce
1 ts Sugar
4 tb Ginger & Garlic stir fry oil
1 c Dry roasted, unsalted cashew
- nuts
1 ts Sesame Oil

MMMMM---------------------EQUIPMENT NEEDED---------------------------
2 md Mixing bowls
Cutting board
Kitchen knife
1 14-inch wok
Bamboo spatula
Serving platter W/spoon

Mix diced chicken, cornstarch, and Sherry in bowl.

In another bowl, combine soy sauce, Hoisin, and sugar.

Heat wok on medium high heat for a minute, and then add
oil and heat.

Stir fry chicken mixture in oil over medium high heat
for about 2 minutes.

Reduce heat and add the mixture of soy sauce, Hoisin,
and sugar, and then cashews.

Stir for another minute.

Drizzle with sesame oil, toss, and serve.

SERVES: 3 - 4

RECIPE FROM: https://joycechenfoods.com

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... "I just love Chinese food. My favourite dish is number 27" - Clement Atlee --- MultiMail/Win v0.52
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