DEEP-FRIED PEKING CHICKEN: MIXED VEGETABLE SAUCE

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Deep-Fried Peking Chicken: Mixed Vegetable Sauce image

Number Of Ingredients 12

4 black, dried mushrooms
4 slices fresh ginger root
1/4 cup bamboo shoots
1/2 cup chinese lettuce
2 water chestnuts
2 tablespoons oils
1/2 teaspoon salt
1/2 cup Stock, Chicken or Meat
1/2 teaspoon sugar
dash pepper
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • 1. Soak dried mushrooms. 2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms. 3. Heat oil. Add salt, then ginger root, and stir-fry a few times. 4. Add all sliced vegetables stir-fry to heat through (1 to 2 minutes). Add stock and heat quickly. Cook, covered, 2 to 3 minutes then stir in sugar and pepper. 5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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