| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Ethnic, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp, peeled |
| 1 |
tb |
Cornstarch |
| 1 |
|
Eggwhite |
| 1 |
|
Chicken breast, sliced |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
Onion, chopped |
| 1/4 |
c |
Pork or kielbasa, sliced |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
c |
Chicken broth |
| 1 |
|
Carrot, strips |
| 1/2 |
|
Head cauliflower, flowerettes |
| 4 |
|
Cabbage leaves, shredded |
| 1/4 |
c |
Snow peas |
INSTRUCTIONS
Coat shrimp and chicken with cornstarch/eggwhite. Saute garlic, onion,
pork, chicken and shrimp. Add soy sauce. Pour broth in and bring to boil.
Then add vegetables. Thicken with cornstarch . Stir in dried canton noodles
and cook 10 minutes.
NOTES : I add any veggie or meat that I have on hand. I also add some
broken up fried egg. The noodles will soak up much of the liquid. This
dish should be a bit on the dry side.
Recipe by: Let's Cook with Nora, Nora V Daza
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com
(angie c Valencia) on Mar 7, 1997.
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