Name: Phoenix and Dragon
Ingredients: 8 oz Fresh peeled and deveined medium shrimp; 2 ts Cornstarch; 1/4 ts Ground red pepper; 2 md Boneless; skinless, chicken breast halves (6 oz total); 1/2 c Water; 2 tb Soy sauce; 1 tb Oyster sauce; 2 tb Dry sherry; 2 ts Cornstarch; 1/2 ts Instant chicken bouillon granules; 1 tb Cooking oil; 2 Cloves garlic; minced; 1 c Thinly sliced carrot half moons; 1 c Broccoli florets; 1/2 cn (8-oz) sliced bamboo shoots; drained (1/2 cup); 1 ts Sesame seed; toasted (optional); 3 c Hot cooked rice

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

8	oz	Fresh peeled and deveined medium shrimp
2	ts	Cornstarch
1/4	ts	Ground red pepper
2	md	Boneless; skinless, chicken breast halves (6 oz total)
1/2	c	Water
2	tb	Soy sauce
1	tb	Oyster sauce
2	tb	Dry sherry
2	ts	Cornstarch
1/2	ts	Instant chicken bouillon granules
1	tb	Cooking oil
2		Cloves garlic; minced
1	c	Thinly sliced carrot half moons
1	c	Broccoli florets
1/2	cn	(8-oz) sliced bamboo shoots; drained (1/2 cup)
1	ts	Sesame seed; toasted (optional)
3	c	Hot cooked rice

INSTRUCTIONS

1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels.
Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse
the chicken and pat dry. Cut into 3/4-inch pieces; set aside. For sauce, in
a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce,
2 tsp cornstarch, and chicken bouillon granules. Set aside.
2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil
for 15 seconds. Add carrot and broccoli; stir -fry for 3 to 4 minutes or
till vegetables are crisp tender. Remove vegetables from wok. Add the
chicken to the hot wok. Stir-fry for 2-3 minutes or until no pink remains.
Remove the chicken from the wok. Add shrimp and stir-fry for 2-3 minutes or
till shrimp turn pink. Return chicken to the wok. Push the chicken and
shrimp from the center of the wok. Stir sauce. Add the sauce to the center
of the wok. Cook and stir till thickened and bubbly.
3. Return the cooked vegetables to the wok. Add the bamboo shoots. Stir all
ingredients together to coat with sauce. Cook and stir about one minute
more or until heated through. If desired, sprinkle with toasted sesame
seed. Serve immediately over hot cooked rice.
Makes 4 servings.
**Notes: I usually double the shrimp and chicken and triple the sauce. (And
that's just for two people!!!!)
Posted to recipelu-digest Volume 01 Number 312 by Rodeo46898@aol.com on Nov
26, 1997

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