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Shrimp Sauce Mixed Vegetables And Shredded Chicken

Shrimp Sauce Mixed Vegetables And Shredded Chicken is built on Mung Bean Sprouts, Nami Dried Black Mushrooms, Green Bell Pepper, Stewed Chicken Breast, and Green Onions. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 8
• 1
• 1/2
• 8
• 1 tsp
• 2 tbsp
• 3/4 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips.

2. 2

   Remove chicken meat from bone; pick meat apart into shreds.

3. 3

   Wash green onions; cut off roots and discard; shred green tops and whites.

4. 4

   Peel and slice fresh ginger root into thin matchsticks.

5. 5

   Rinse bean sprouts to remove any loose pieces.

6. 6

   Place bean sprouts and sliced pepper in colander in a larger bowl.

7. 7

   Pour boiling water over vegetables to cover.

8. 8

   Steep for 2 minutes.

9. 9

   Remove colander from hot water; flush vegetables with cold water.

10. 10

    Stir-frying: Heat oil in wok until it just begins to smoke.

11. 11

    Stir-fry mushrooms for 30 seconds.

12. 12

    Add chicken and ginger sticks; stir-fry another 30 seconds.

13. 13

    Push ingredients up side of wok.

14. 14

    Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick.

15. 15

    Return vegetables, plus bean sprouts and peppers.

16. 16

    Stir-fry for another minute until everything is hot. Add green onions.

17. 17

    Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start.