Expert Chefs
Most Rated Recipes
» Vietnamese
90 g Chicken fat
5 slices Snow peas, stringed
1/2 Carrots, sliced and parboiled
1/4 Ginger, thinly sliced
1 tablespoon Cornstarch, blended with 2 tablespoons water
2 tablespoons Oil, for cooking
Seasoning :
250 ml Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Sugar
1/4 teaspoon MSG (optional)
1/2 teaspoon Salt
1/4 teaspoon Sesame oil
Ingredients : Makes 4
125 g Dried mushrooms, soaked90 g Chicken fat
5 slices Snow peas, stringed
1/2 Carrots, sliced and parboiled
1/4 Ginger, thinly sliced
1 tablespoon Cornstarch, blended with 2 tablespoons water
2 tablespoons Oil, for cooking
Seasoning :
250 ml Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Sugar
1/4 teaspoon MSG (optional)
1/2 teaspoon Salt
1/4 teaspoon Sesame oil
Preparation:
-
Heat 2 tablespoons oil in skillet and fry chicken fat.
-
Saut� mushrooms and ginger for 1 -2 minutes
-
Season with oyster sauce and stir fry for another 2 minutes
-
Pour in stock and bring to boil. Reduce heat and simmer till mushrooms are tender
-
Add snow peas, carrots, sugar, MSG and salt.
-
Stir to mix ingredients thoroughly.
-
Discard chicken fat. Thicken with cornstarch mixture.
-
Stir in sesame oil and dish up.
-
Serve hot.
Rate this Article: Current: 4/5
Date Added: 2009-03-16 Views : 86