Any type of vegetable can be substituted or added, if chicken is eliminated it could be a vegetarian dish)
1
tb
Thin soy sauce
1
ts
Rice wine
2
ts
Cornstarch
2
ts
Cooking oil
3
tb
Soy sauce ( or Maggie Seasoning sauce)
1
tb
Sesame oil
1/2
ts
White or black pepper
1/4
ts
Salt
INSTRUCTIONS
MARINATE INGREDIENTS
SEASONINGS
Marinate raw chicken with the marinate for 20 minutes.
1. Set wok over high heat until hot.( do not preheat a wok with teflon
coating- preheating will destroy the surface) Put in 2 tablespoons cooking
oil, put in beaten eggs.Stir fry until eggs are cooked, cut into small
pieces with spatula. Remove and set aside.
2. Put 3 tablespoons cooking oil into wok, put in chicken, and stir fry for
1-2 minutes. Add all the seasonings. Stir fry for 2 minutes more, Add
vegetables, and stir fry, Add rice.
3. Put in the scallions and the cooked eggs. Stir fry for 1 minutes. Serve
hot.
Note: The original recipe called for 3 Chinese Sausages - diced.- to be
added with the chicken. I left that out. You could dice kosher hot dogs and
add them if you wanted to. It also called for 3 tablespoons of oyster
sauce. I think there is enough seasoning without it. I don't know what you
might substitute- perhaps a little more soy sauce.
Posted to JEWISH-FOOD digest V97 #245 by ruth tornick <spiderru@m-y.net> on
Sep 07, 1997
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