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China Lily Happy Family Basket


Great to serve for Chinese New Year!



  • 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. Step 1: Combine A. and B. together for about 15 minutes.
  2. Step 2: Combine cup for sauce.
  3. Step 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. Step 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. Step 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.

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


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