Yield: 6 Servings
|½ pounds||Shrimp, peeled|
|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.