| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 12 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1/4 | lb | Chicken breast |
| 1 | t | Cornstarch |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | t | Soy sauce |
| 1 1/2 | up to | |
| 2 | c | Bean sprouts |
| 2 | c | Spinach |
| 2 | Stalks | |
| 2 | T | Oil |
| 1 | T | Soy sauce |
| 2 | T | Oil |
INSTRUCTIONS
Soak dried mushrooms. Bone and skin chicken; then shred or cut in thin strips. Combine cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently. Let stand 10 minutes. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop scallion stalks. Shred soaked mushrooms. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts, spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy sauce; then remove all ingredients from pan. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Return vegetables; stir-fry to heat through and blend (about 1 minute more). Remove; then drain in a colander and let cool. VARIATIONS: For the scallions, substitute 1/2 onion, shredded. For the spinach, substitute 1/2 cup bamboo shoots, shredded. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry and the soy sauce. (Omit the sugar.) In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined and chopped; then toss together in the cornstarch mixture. FOR EGGROLLS/SPRING ROLLS 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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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 8mg
Sodium: 486.4mg
Potassium: 87.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.3g