Frogs Legs Recipe
You'll simply love the Frogs' Legs from the Chinese cusine. An easy to make side dish, the Frogs' Legs is one of the best recipes that you can mouth! Please let us know if you agree with us.
Ingredients
| Dry white wine | 3 Teaspoon | |
| 10 frog's legs | ||
| Peanut oil | 3 Tablespoon | |
| 1 Chinese mushroom soaked 1 hour, thinly diced | ||
| 1 tablespoon green sweet pepper, diced | ||
| Bamboo shoots | 1 Tablespoon, canned | |
| 1 tablespoon spring onion, cut in strips | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 small teaspoon fresh ginger, finely chopped | ||
| Chicken stock | 1 Tablespoon | |
| Good pinch Ve-Tsin | ||
| Tiny pinch salt | ||
| Cornflour | 1 Teaspoon | |
Directions
Work 1 teaspoon wine into the frogs's legs and then the cornflour and leave aside.
Have ready the remaining ingredients and arrange in little heaps on a longish plate.
Heat till very hot the peanut oil in the frying-pan.
Add the frog's legs, toss and shake over high heat for 2-3 minutes, then add the mushroom, sweet green pepper and bamboo shoots tossing and shaking them.
Drain on a sieve.
Add the onion, garlic and ginger to the pan without adding any more oil.
Then the chicken stock, Ve-Tsin, the salt, the rest of the dry white wine and cook for 1/2 minute.
Return the frog's legs and vegetables to the pan.
Have ready the remaining ingredients and arrange in little heaps on a longish plate.
Heat till very hot the peanut oil in the frying-pan.
Add the frog's legs, toss and shake over high heat for 2-3 minutes, then add the mushroom, sweet green pepper and bamboo shoots tossing and shaking them.
Drain on a sieve.
Add the onion, garlic and ginger to the pan without adding any more oil.
Then the chicken stock, Ve-Tsin, the salt, the rest of the dry white wine and cook for 1/2 minute.
Return the frog's legs and vegetables to the pan.
Chef
