Shrimp sauce mixed vegetables & shredded ch
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | cups | Mung bean sprouts |
| 8 | Nami dried black mushrooms | |
| 1 | large | Green bell pepper |
| ½ | Stewed chicken breast | |
| 8 | Green onions | |
| 1 | teaspoon | Fresh ginger root |
| 2 | tablespoons | Peanut oil |
| ¾ | cup | Rich chicken stock |
| 1 | tablespoon | Medium sherry |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Shrimp sauce |
| 1 | teaspoon | Thick cornstarch paste |
Directions
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.