Stir Fry Shrimp, Chicken, &
Vegetables:
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Here is another delicious, quick recipe for those days when you
are pressed for time. Depending on what your seve with it, it
can be a low fat meal. |
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What you need. |
What you do. |
Cut bit sized, 1/2 red pepper, 1/2 green pepper, 1 cup green
onions, 1 cup broccoli florets, 1 cup sliced mushrooms (save
the mushroom stems for the sauce), 1 cup sliced water chestnuts,
and 1/2 cup celery.
*** All vegetables are optional. Any vegetables which will stir
fry are good. |
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2 cups chicken stock, 1/2 cup fine chopped mushrooms and stems,
2 tbsp. soy sauce, 1 crushed ginger snap, 1/2 cup minced onion,
1/2 tsp garlic. |
In a sauce pan, heat the chicken stock. Add mushrooms and stems,
soy sauce, ginger snap, minced onion, and garlic. Allow to simmer
for 1 hour. |
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1 Lb. Shrimp, peeled and deveined. 1 chicken breast, split, skinned,
boned and cut into bit size pieces. 2 tbsp. Peanut oil. |
Put oil in a hot skillet or wok. Add chicken and stir fry for
5 min. Add shrimp and stir fry for 5 more minutes. Add all vegetables.
Cover and cook until al dente (about 5 minutes) |
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3 tbsp. cornstarch dissolved in 3 tbsp. cold water. |
Thicken sauce with cornstarch mixture. |
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Serve stir fry immediately with Chinese noodles and gravy. |