Mixed Vegetable Sauce for Deep-Fried Chk Recipe

Free Recipe Mixed Vegetable Sauce for Deep-Fried Chk

Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Mixed Vegetable Sauce for Deep-Fried Chk Recipe

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

Mixed Vegetable Sauce for Deep-Fried Chk Preparation

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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen”s MM Recipe Archive, .

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