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Mixed Vegetable Sauce For Deep Fried Peking Chicken

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Ingredients
  Dried black mushrooms 4
  Ginger root slice 4
  Bamboo shoots 1⁄4 Cup (4 tbs)
  Chinese lettuce 1⁄2 Cup (8 tbs)
  Water chestnuts 2
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Stock 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Teaspoon
  Pepper 1 Dash
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
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 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.

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Vegetable

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