Shrimp With Cauliflower And Chicken
|Vegetable oil||1 Tablespoon|
|Cauliflower||1 1⁄2 Cup (24 tbs), cut into florets, parboiled, cover with boiling water; let stand 5 minutes|
|Peas||1⁄2 Cup (8 tbs) (Fresh, Or Frozen And Defrosted)|
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
|Shrimp||1 Pound, cooked|
|Scallions||2 , cut lengthwise into thin strips|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Chili sauce||2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Dry white wine||2 Tablespoon|
Heat oil in frypan or wok; stir-fry cauliflower 2 minutes.
Remove with slotted ladle; reserve.
Stir-fry peas 2 minutes; reserve with cauliflower.
Add chicken, shrimp, and scallions to frypan; stir-fry 2 to 3 minutes, until heated, Return vegetables to pan.
Combine sauce ingredients; add to pan.
Heat until sauce boils and thickens.