General lee's chicken & shrimp
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | litre | Chicken |
| 12 | larges | Shrimp |
| ⅓ | bunch | Cabbage |
| ½ | each | Green Pepper |
| 1 | tablespoon | Tomato Sauce |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Soya Sauce (I used soy) |
| 1 | tablespoon | White Vinegar |
| 1 | tablespoon | Cooking Wine |
| From the Mandarin House, typed by Lee Follweiler | ||
| 12 | eaches | Snow Peas |
| each | Bamboo Shoots | |
| each | Mushrooms | |
| ½ | teaspoon | Pepper |
| Few slices of garlic | ||
| & ginger (I used 1 ts garlic, 1/4 ts garlic) | ||
| ½ | teaspoon | Sesame Oil |
Directions
GROUP A
GROUP B
Clean shrimp, and cut other ingredient into bit sized pieces.
Mix group B properly.
Cook chicken in one T peanut oil, remove and cook shrimp just as chicken until the color just changes, Remove.
Then cook group A with 1 T oil and 2 T water, cover and keep covered until steam comes out of the lid. Add meat and reheat all use cornstarch to thicken. Add ½ t Sesame oil just before removing to a serving dish. To make spicy hot add dried peppers to veggies before cooking
Tested very good !!
Submitted By LEE FOLLWEILER On 01-21-95