Shrimp Sauce Mixed Vegetables & Shredded Chic Recipe




Shrimp Sauce Mixed Vegetables & Shredded Chic Ingredients

2 cup mung bean sprouts
8 nami dried black mushrooms
1 large green bell pepper
1/2 stewed chicken breast
8 green onions
1 tsp fresh ginger root
2 tbsp peanut oil
3/4 cup rich chicken stock
1 tbsp medium sherry
1/2 tsp sugar
1/2 tsp shrimp sauce
1 tsp thick cornstarch paste

A Recipe for
Shrimp Sauce Mixed Vegetables & Shredded Chic

 

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



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A good cook is like a sorceress who dispenses happiness.

Elsa Schiapirelli


This Recipe for Shrimp Sauce Mixed Vegetables & Shredded Chic is one of thousands in the Recipes-to-go Asian Cookbook.


Food is an important part of a balanced diet.

Fran Lebowitz


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Food is an important part of a balanced diet.

Fran Lebowitz



A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb


This is a recipe for Shrimp Sauce Mixed Vegetables & Shredded Chic from the recipe cookbook of Recipes-to-go (Asian)


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Dyspepsia is the remorse of a guilty stomach.

A. Kerr



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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

Mark Twain



Most turkeys taste better the day after; my mother's tasted better the day before.

Rita Rudner



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A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb



Shrimp Sauce Mixed Vegetables & Shredded Chic

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons






Shrimp Sauce Mixed Vegetables & Shredded Chic Directions

A delicious vegetable dish.

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.

Serves: 4

 

 

 

 

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Shrimp Sauce Mixed Vegetables & Shredded Chic Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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