Shrimp Chicken and Vegetables Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Oil | 4 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 pounds raw shrimp, shelled and deveined | ||
| Mushrooms | 1 pound, sliced | |
| Bamboo shoots | 1 Cup (16 tbs), sliced | |
| Cooked chicken | 1 Cup (16 tbs), thinly sliced | |
| Chicken broth | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon Ac'cent | ||
| 1 1/2 pounds snow peas OR 2 cups bean sprouts | ||
| Sugar | 1 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
Directions
Heat the oil in a skillet; saute the garlic, shrimp, mushrooms, bamboo shoots, and chicken for 4 minutes, stirring almost constantly.
Transfer to a saucepan.
Add 3 1/2 cups broth, the salt, and Ac'cent.
Cover and cook 4 minutes.
Add the peas or sprouts and cook 1 minute.
Mix together the sugar, cornstarch, and the remaining broth.
Stir into the sauce until thickened.
Cook 1 minute longer.
Transfer to a saucepan.
Add 3 1/2 cups broth, the salt, and Ac'cent.
Cover and cook 4 minutes.
Add the peas or sprouts and cook 1 minute.
Mix together the sugar, cornstarch, and the remaining broth.
Stir into the sauce until thickened.
Cook 1 minute longer.
Chef
