Recipe - Stir-Fried Shrimp Wchicken And Vegetables

One half pound Shrimp
One half cup Cooked chicken
One half cup Bamboo shoots
One half pound Fresh mushrooms
One fourth pound Snow peas
1 Clove garlic
1 tablespoon Cornstarch
One half teaspoon Sugar
One fourth cup Stock
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Shell and devein shrimp. Slice cooked chicken thin, also bamboo shoots
and fresh mushrooms. Stem and string snow peas. Crush garlic.

2. Blend cornstarch, sugar and cold stock to a paste.

3. Heat oil; add garlic and stirfry to brown lightly. Add shrimp and
stirfry 1 minute.

4. Add bamboo shoots and mushrooms; stirfry until mushrooms begin to
soften (2 to 3 minutes).

5. Stir in chicken, salt and remaining stock. Heat quickly; then cook,
covered, 2 minutes over medium heat.

6. Add snow peas; cook, stirring, 1 minute more.

7. Stir in cornstarch paste to thicken, and serve at once. VARIATION: For
the snow peas, substitute 1 cup bean sprouts, blanched.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.