ADVENTURE 16 STIR-FRY

ADVENTURE 16 STIR-FRY 4 cups chopped peppers, onions, and zucchini 2 cups chopped chicken 2 teaspoons sugar 2 tablespoons soy sauce 1 tablespoon ginger 1 tablespoon corn starch quick-cooking rice (1/2 cup per person) oil (for greasing pan)

Cook all ingredients, except rice, together in well-oiled frying pan over medium heat. Boil rice. Serve stir-fry on a bed of rice. Serves 6. NOLS BASIC BREAD 1 level tablespoon yeast 1 1/2 cups lukewarm water 2 tablespoons margarine (optional) 2 teaspoons salt 2 cups all-purpose white flour 1 cups whole wheat flour 2 tablespoons sugar

Dissolve yeast in lukewarm water with sugar, salt, and margarine. Let stand about 5 minutes in warm spot until it froths. Add half the white and whole wheat flour and beat vigorously 2-3 minutes to develop gluten (the wet batter smooths out and starts to get stringy). Add remaining flour and margarine to create a thick dough. With floured hands, knead the bread on a floured frying pan, flat rock, or ensolite pad. Knead for about 8 minutes or until dough is silky and springy.

Shape dough into a loaf and place in a well-oiled pot or frying pan. After greasing the top of the loaf, cover and set it in a warm place to rise for about an hour, or until it doubles in size. (If it's very cold outside, place it on top of a pan of boiling water and cover it.) Once risen, bake the bread 30-50 minutes in a covered pan over medium heat. When done, bread will be golden brown and have a hollow sound when thumped. Remove from pan and cool 5-10 minutes before cutting. Serves 10.

Variation: pinch off pieces of dough and bake as rolls.

Optional: add 1/2 cup raisins, 2 teaspoons cinnamon, and 1/2 cup sugar to yeast water; add 1 cup chopped fruit, nuts, and seeds to recipe.

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