Chicken and mixed vegetables with shrimp sauce
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Chicken and mixed vegetables with shrimp sauce
  Chicken    Vegetables    Shrimp    Chinese    Sauces  
Last updated 6/12/2012 1:13:31 AM. Recipe ID 41999. Report a problem with this recipe.
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      Title: Chicken and mixed vegetables with shrimp sauce
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
      2 c  Mung bean sprouts
      8    Nami dried black mushrooms
      1 lg Green bell pepper
    1/2    Stewed chicken breast
      8    Green onions
      1 ts Fresh ginger root
      2 tb Peanut oil
    3/4 c  Rich chicken stock
      1 tb Medium sherry
    1/2 ts Sugar
    1/2 ts Shrimp sauce
      1 ts Thick cornstarch paste
 
  Preparation:  Wash and soak mushrooms in warm water for 45 minutes;
  remove stems; slice caps in thin strips.  Wash bell pepper; slice in
  half lengthwise; slice in long, thin strips.  Remove chicken meat
  from bone; pick meat apart into shreds.  Wash green onions; cut off
  roots and discard; shred green tops and whites.  Peel and slice fresh
  ginger root into thin matchsticks.  Rinse bean sprouts to remove any
  loose pieces.
  
  Place bean sprouts and sliced pepper in colander in a larger bowl.
  Pour boiling water over vegetables to cover.  Steep for 2 minutes.
  Remove colander from hot water; flush vegetables with cold water.
  
  Stir-frying:  Heat oil in wok until it just begins to smoke.  Stir-fry
  mushrooms for 30 seconds.  Add chicken and ginger sticks; stir-fry
  another 30 seconds.  Push ingredients up side of wok.  Add stock,
  sherry and sugar; bring to boil; then add shrimp sauce and cornstarch
  paste; stir liquids until fairly thick.  Return vegetables, plus bean
  sprouts and peppers. Stir-fry for another minute until everything is
  hot.  Add green onions. Serve.  Gravy will tend to thin as sprouts
  give off liquid, so be sure it is thick to start.
  
  File




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Recipe ID 41999 (Apr 03, 2005)

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