Stir Fried Shrimp With Chicken
|Shrimp||4 Ounce (6 Large Ones)|
|Boneless skinless chicken breast||1⁄2 Pound|
|Skinless cleaned squid||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Rice vinegar/White vinegar||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Chicken broth/Water||3 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Snow peas||1⁄4 Pound|
|Vegetable oil||1 Cup (16 tbs)|
|Bamboo shoots||1⁄3 Cup (5.33 tbs), sliced|
Shell and devein shrimp.
Rinse and pat dry.
Cut each shrimp in half.
Cut chicken into thin slices.
Chop slices into bite-size pieces.
If using squid, cut into bite-size pieces.
Mix marinade ingredients in a medium bowl.
Add shrimp halves, chicken pieces and squid pieces; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Cook whole carrots in 2 cups boiling water in a small saucepan 10 minutes.
Remove with a slotted spoon, drain well and slice into thin pieces.
Remove strings from snow peas.
Blanch snow peas by submerging in 2 cups boiling water 15 seconds; then plunge into cold water, drain and set aside.
Heat oil in a wok over medium heat 2 minutes.
Add marinated shrimp, chicken and squid, if desired.
Stir-fry about 2 minutes.
Remove with a slotted spoon, draining well over wok; set aside.
Drain oil from wok except 1/4 cup.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry ginger root until fragrant, about 30 seconds.
Remove and discard ginger root.
Add bamboo shoots, sliced cooked carrots and blanched snow peas to oil.
Stir-fry 1 minute.
Add cooked shrimp, chicken and squid, if desired.
Stir in seasoning sauce.
Stir-fry until sauce thickens slightly.
Add sesame oil.