| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Home1 |
1 |
servings |
INGREDIENTS
| 12 |
md |
Raw shrimp with shell |
| 4 |
|
Live mussels – scrubbed or 8 hard shell |
|
|
; clams |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Chopped ginger |
| 1 |
|
Onion – diced |
| 6 |
|
Chicken wing drumettes; (6 to 8) |
| 1 |
|
Red bell pepper – seeded and chopped |
| 12 |
|
Snow peas |
| 3 |
c |
Cooked rice; (3 to 4) |
| 1 1/2 |
c |
Soup stock |
| 2 |
tb |
Oyster flavored sauce |
INSTRUCTIONS
Directions: Remove shrimp legs, leaving shells and tails intact. Cut
back of shrimp with scissors and rinse out sand and veins. Partially
boil the mussels or clams until they just open. Remove and drain
well. Place wok over high heat until hot. Add oil and swirl. Add
garlic, ginger, and onion. Cook and stir until onion is soft and
translucent. Add chicken and cook or 3 minutes. Remove chicken and
set aside. Add bell pepper and snow peas and cook for one minute. Add
rice, stock, and oyster sauce. Stir to combine. Arrange chicken and
shrimp on top of rice. Reduce heat, cover and simmer for 18-20
minutes until liquid is absorbed.
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