Restaurant Recipes
China Lily Happy Family Basket
Great to serve for Chinese New Year!
Ingredients
A.
- 4 ounces each scallops, jumbo shrimp and chicken meat
B.
- 1 1/2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon oil
C.
- 4 tablespoons Kikoman soy sauce
- 1 tablespoon dark (or white) vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 tablespoon chili paste
D.
- 1 tablespoon each minced garlic, ginger and green onion
- 2 ounces each red bell pepper, baby corn, water chestnuts, snow peas, straw mushrooms, cooking oil
Instructions
- Combine A. and B. together for about 15 minutes.
- Combine cup for sauce.
- Pour 2 tablespoons of cooking oil into a wok over high heat, stir fry all the vegetables for about 3 minutes or until crispy tender, remove from wok.
- Heat 1/4 cup of oil in wok add A and stir fry for about 2 minutes or until chicken is done; remove from wok.
- Put D. into wok and stir fry for 10 seconds. Put D into the wok together with vegetables and cooked chicken mixture. Stir fry for about 1 minute until the sauces are well combined with the ingredients.
- Serve immediately with steamed rice.
Attribution
Chef Lily Lei, China Lily, Salt Lake City, Utah - ktuv.com