Recipe - Chicken And Mixed Vegetables With Shrimp Sauce

2 cup Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
One half Stewed chicken breast
8 Green onions
1 teaspoon Fresh ginger root
2 tablespoon Peanut oil
Three fourths cup Rich chicken stock
1 tablespoon Medium sherry
One half teaspoon Sugar
One half teaspoon Shrimp sauce
1 teaspoon Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove
stems; slice caps in thin strips. Wash bell pepper; slice in half
lengthwise; slice in long, thin strips. Remove chicken meat from bone;
pick meat apart into shreds. Wash green onions; cut off roots and discard;
shred green tops and whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose pieces.

Place bean sprouts and cut or sliced up pepper in colander in a larger bowl. Pour
boiling water over vegetables to cover. Steep for 2 minutes. Remove
colander from hot water; flush vegetables with cold water.

Stirfrying: Heat oil in wok until it just begins to smoke. Stirfry
mushrooms for 30 seconds. Add chicken and ginger sticks; stirfry another
30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar;
bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
until fairly thick. Return vegetables, plus bean sprouts and peppers.
Stirfry for another minute until everything is hot. Add green onions.
Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it
is thick to start.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip