| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
|
Green peppers |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Oil |
| 1 |
ds |
Pepper |
| 2 |
tb |
Oyster sauce |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Skin and bone chicken. Then dice chicken and green peppers.
2. Heat oil. Add salt, then peppers, and stir-fry until slightly softened
(1 to 2 minutes). Remove from pan.
3. Heat remaining oil. Add chicken and stir-fry 1 minute. Sprinkle with
ground pepper and oyster sauce; stir-fry 1 minute more.
4. Return green peppers. Stir in stock and heat quickly. Then cook,
covered, 2 to 3 minutes over medium heat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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