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CATEGORY CUISINE TAG YIELD
Seafood, Meats Chinese Seafood 6 Servings

INGREDIENTS

1/2 lb Shrimp
1/2 c Cooked chicken
1/2 c Bamboo shoots
1/2 lb Fresh mushrooms
1/4 lb Snow peas
1 Clove garlic
1 T Cornstarch
1/2 t Sugar
1/4 c Stock
2 T Oil
1/2 t Salt
1/2 c Stock

INSTRUCTIONS

Shell and devein shrimp. Slice cooked chicken thin, also bamboo  shoots
and fresh mushrooms. Stem and string snow peas. Crush garlic.  Blend
cornstarch, sugar and cold stock to a paste. Heat oil; add  garlic and
stir-fry to brown lightly. Add shrimp and stir-fry 1  minute. Add
bamboo shoots and mushrooms; stir-fry until mushrooms  begin to soften
(2 to 3 minutes). Stir in chicken, salt and remaining  stock. Heat
quickly; then cook, covered, 2 minutes over medium heat.  Add snow
peas; cook, stirring, 1 minute more. Stir in cornstarch  paste to
thicken, and serve at once. VARIATION: For the snow peas,  substitute 1
cup bean sprouts, blanched.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 49.5mg
Sodium: 715.1mg
Potassium: 268.3mg
Carbohydrates: 7.5g
Fiber: 1.1g
Sugar: 2.8g
Protein: 8.3g


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