| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Oriental, Poultry, Meats, Wok |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1 1/2 |
c |
Sliced chicken meat |
| 2 |
tb |
Soya sauce |
| 1 |
tb |
Wine |
| 1/2 |
c |
Bamboo shoots, sliced |
| 3/4 |
lb |
Zucchini, coarsely shredded OR |
| 3 |
c |
Zucchini, coarsely shredded |
| 2 |
ts |
Sugar |
|
|
Salt |
INSTRUCTIONS
1. Slice and prepare chicken, zucchini, and bamboo shoots. Marinate
chicken in soya sauce, wine, and salt.
2. Place oil in wok, heat to smoking point, stir chicken in it for 3
minutes until all sides of chicken are seared white.
3. Add zucchini, bamboo shoots, 3/4 cup water, 2 teaspoons sugar.
Cook on medium high heat for 7 1/2 minutes. Zucchini should be very
tender by this time, liquid in wok should have been absorbed by
vegetables and reduced to very little in the wok. Pour into serving
dish.
NOTE: Pork can be substituted for chicken, but cooked longer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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