Side Pannel
Mixed Vegetable Sauce for Deep-Fried Chk
Mixed Vegetable Sauce for Deep-Fried Chk
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 4 Dried black mushrooms
- 4 sl Fresh ginger root
- 1/4 c Bamboo shoots
- 1/2 c Chinese lettuce
- 2 Water chestnuts
- 2 tb Oil
- 1/2 ts Salt
- 1/2 c Stock
- 1 ds Pepper
- 1 tb Cornstarch
- 3 tb Water
Directions
1. Soak dried mushrooms.
2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water
chestnuts and soaked mushrooms.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times.
4. Add all sliced vegetables; stir-fry to heat through (1 to 2 minutes).
Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in
sugar and pepper.
5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken. Pour sauce over chicken and serve.
2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water
chestnuts and soaked mushrooms.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times.
4. Add all sliced vegetables; stir-fry to heat through (1 to 2 minutes).
Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in
sugar and pepper.
5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken. Pour sauce over chicken and serve.
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