Restaurant Recipes

China Lily Happy Family Basket

Great to serve for Chinese New Year!

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  • 4 ounces each scallops, jumbo shrimp and chicken meat


  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon oil


  • 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


  • 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


  1. Combine A. and B. together for about 15 minutes.
  2. Combine cup for sauce.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with steamed rice.


Chef Lily Lei, China Lily, Salt Lake City, Utah -

God's Rainbow - Noahic Covenant