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12
3
3
1/3
1/4
4
4
4
1
1
1
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oz
oz
cl
in
#
oz
oz
T
T
T
----
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Chicken meat
Shitake mushroom
Garlic
Ginger
Asparagus
Carrots
Bamboo Shoots
Scallions
Soy Sauce
Fish Sauce
Oil
--- Garnish
Red Chili (1)
Scallion tops
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Prep
- Cut CHICKEN into bitesize pieces about 1/4" thick.
- Stem MUSHROOMS cut into slices about 1/8" thick. Soak in water
for 20 minutes, drain and wring out lightly.
- Crush, slice and chop GARLIC fine, slice GINGER thin
crosswise and chop fine, mix with garlic.
- Cut CARROTS into sticks about 1/8 inch thick. Slice BAMBOO
SHOOTS into long narrow peices abotu 1/8 inch thick, mix with
carrots and mushrooms.
- Cut SCALLIONS into 1 inch lengths up to the green tops.
- Cut Scallion tops in small pieces for garnish, core CHILIS
and cut into shreds, mix with scallion tops.
- Mix SOY SAUCE, FISH SAUCE and STOCK.
Run
- Heat OIL in a wok or large sauté pan and fry
Garlic / Ginger mix until garlic starts to color, then stir in
Chicken and fry stirring until chicken is opaque.
- Stir in Mushrooms mix and fry stirring until well
distributed, then stir in Sauce / Stock mix and simmer until
carrots are cooked through but still firm. Stir in the Scallions
when nearly done.
- Garnish with Slivered Chili mix and serve with rice.
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