1
12
10
----
2
1/4
-----
3
1/2
3
4
-----
2
1/2
1
1/2
1/4
1/3
----
2
1
1-1/2
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oz
oz
oz
---
t
t
---
cl
in
oz
---
T
T
t
t
t
c
---
t
T
T
|
Black Mushrooms (1)
Cauliflower (2)
Chicken Meat (3)
-- Marinade
Potato Starch
Salt
-- Aromatics
Garlic
Ginger Root
Scallions
Bell Pepper, red
-- Sauce
Oyster Sauce
Soy Sauce
Sesame Oil, dark
Salt
Pepper
Stock
---------
Potato Starch
Water
Oil
|
Prep - (40 min - 35 min work)
- Soak MUSHROOMS in hot water for at least 30 minutes. Drain,
reserving 1/4 cup of the soaking liquid. Remove stems and slice less
than 1/4 inch wide.
- Cut CAULIFLOWER into medium size florets. Bring lightly
salted water to a boil, stir in Cauliflower and cook until
just tender. Quench in cold water, drain, and set aside.
- Slice CHICKEN about 1/4 inch thick by 3/4 inch by 1-1/2 inch
or however works with your Chicken.
- Add all Marinade items to Chicken and massage
together thoroughly. Let stand for at least 20 minutes.
- Crush GARLIC and chop fine. Slice GINGER very thin,
and cut slices into fine threads. Mix.
- Slice SCALLIONS into 1/2 inch lengths. Mix Whites with
Garlic. Hold Greens aside for Garnish.
- Cap and core BELL PEPPER. Cut into 1/4 inch dice.
- Mix together all Sauce items.
- Mix together Potato starch with 2 T water to make a slurry.
RUN - (15 min)
- In a wok or spacious sauté pan heat 1-1/2 T Oil over
high heat. Stir in Garlic mix and fry stirring until aromatic.
Stir in Chicken and break up clumps, then stir in
Mushrooms. Fry stirring until all raw color is gone, and fond
sticking to pan reaches a medium blonde color.
- Stir in Sauce mix and reserved Mushroom liquid.
Scrape up the fond sticking to the pan and incorporate it into the
- Stir in Bell Pepper and Cauliflower. Fry stirring
for about 1 minute until well distributed.
- Stir up Potato starch mix and pour around over the
Cauliflower. Stir gently until sauce thickens some.
- Serve hot, garnished with Scallion Greens. Accompany
with plenty of steamed long grain rice.
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