| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Chinese |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 3 |
tb |
Mushroom sauce |
| 1 |
tb |
Fish sauce |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Oyster sauce |
| 1/4 |
ts |
Accent, or 1 pkg. of wonton |
|
|
Soup base |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
md |
Onions, sliced |
| 2 |
|
Whole chicken breasts, |
|
|
Skinned and |
|
|
Sliced thin |
| 3 |
|
Carrots, cut matchstick |
|
|
Style |
| 3 |
|
Stalks of celery, cut |
|
|
Matchstick |
|
|
Style |
| 1 |
bn |
Chinese cabbage This is also |
|
|
Called "Nappa |
|
|
Cabbage" |
| 1/2 |
lb |
Beansprouts |
| 1/2 |
lb |
Sliced fresh mushrooms |
| 1 |
cn |
Baby corn (cut in fourths) |
INSTRUCTIONS
Date: Fri, 24 May 1996 16:47:44 -0500
From: awilson@tfs.net
Cook 1 1/2 pounds of spaghetti per directions on box. Fix the following
vegetables, etc., in a separate bowl. Put each ingredient, including the
cooked spaghetti, into a wok that has been heated with 1/4 cup oil in it.
Add some of the sauce mixture between the ingredients each time. Cook,
stirring, until the sliced chicken is cooked through.
Posted to MealMaster Recipes List, Digest #144
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