05-05-2005, 03:08 AM
1/4 pound lobster, cubed
1/2 pound chicken, sliced
1/8 pound barbecued pork, sliced
1/4 cup cooking oil
1/4 cup snow peas
1 1/4 cups water chestnuts, sliced
1/4 cup bamboo shoots
1/4 cup fresh mushrooms
1 tablespoon Shao Hsing cooking wine
2 tablespoons chicken broth
1 teaspoon salt
1 dash sesame oil
Cornstarch slurry
1 tablespoon cornstarch, mixed with 2 tablespoons water
Heat oil in wok until hot. Add chicken, lobster and barbecued pork. Stir fry until done.
Toss in snow peas, water chestnuts, bamboo shoots and mushrooms. Stir fry until vegetables are cooked yet still crisp. Remove and drain; set aside.
Heat wok and add wine, chicken broth and salt. Bring to a boil. Slowly stir in cornstarch mixture to thicken.
Add drained ingredients from above. Mix gently to coat with thickened sauce. Flavor with sesame oil if desired. Remove and serve on platter.
Servings: 4
1/2 pound chicken, sliced
1/8 pound barbecued pork, sliced
1/4 cup cooking oil
1/4 cup snow peas
1 1/4 cups water chestnuts, sliced
1/4 cup bamboo shoots
1/4 cup fresh mushrooms
1 tablespoon Shao Hsing cooking wine
2 tablespoons chicken broth
1 teaspoon salt
1 dash sesame oil
Cornstarch slurry
1 tablespoon cornstarch, mixed with 2 tablespoons water
Heat oil in wok until hot. Add chicken, lobster and barbecued pork. Stir fry until done.
Toss in snow peas, water chestnuts, bamboo shoots and mushrooms. Stir fry until vegetables are cooked yet still crisp. Remove and drain; set aside.
Heat wok and add wine, chicken broth and salt. Bring to a boil. Slowly stir in cornstarch mixture to thicken.
Add drained ingredients from above. Mix gently to coat with thickened sauce. Flavor with sesame oil if desired. Remove and serve on platter.
Servings: 4