| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1/2 |
c |
Cooked chicken |
| 1/2 |
c |
Bamboo shoots |
| 1/2 |
lb |
Fresh mushrooms |
| 1/4 |
lb |
Snow peas |
| 1 |
|
Clove garlic |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Stock |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots
and fresh mushrooms. Stem and string snow peas. Crush garlic.
2. Blend cornstarch, sugar and cold stock to a paste.
3. Heat oil; add garlic and stir-fry to brown lightly. Add shrimp and
stir-fry 1 minute.
4. Add bamboo shoots and mushrooms; stir-fry until mushrooms begin to
soften (2 to 3 minutes).
5. Stir in chicken, salt and remaining stock. Heat quickly; then cook,
covered, 2 minutes over medium heat.
6. Add snow peas; cook, stirring, 1 minute more.
7. Stir in cornstarch paste to thicken, and serve at once. VARIATION: For
the snow peas, substitute 1 cup bean sprouts, blanched.
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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