Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Shrimp, peeled |
| 1 tablespoon | Cornstarch |
| 1 \N | Eggwhite |
| 1 \N | Chicken breast, sliced |
| 2 \N | Cloves garlic, crushed |
| 1 \N | Onion, chopped |
| ¼ cup | Pork or kielbasa, sliced |
| 2 tablespoons | Soy sauce |
| 1½ cup | Chicken broth |
| 1 \N | Carrot, strips |
| ½ \N | Head cauliflower, flowerettes |
| 4 \N | Cabbage leaves, shredded |
| ¼ cup | Snow peas |
Coat shrimp and chicken with cornstarch/eggwhite. Saute garlic, onion, pork, chicken and shrimp. Add soy sauce. Pour broth in and bring to boil.
Then add vegetables. Thicken with cornstarch . Stir in dried canton noodles and cook 10 minutes.
NOTES : I add any veggie or meat that I have on hand. I also add some broken up fried egg. The noodles will soak up much of the liquid. This dish should be a bit on the dry side.
Recipe by: Let's Cook with Nora, Nora V Daza Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@...
(angie c Valencia) on Mar 7, 1997.