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    Lucky Dragon and Phoenix


    Source of Recipe


    WKYC

    List of Ingredients




    Part One: Dragon

    Ingredients:

    10 pieces prawns peeled, deveined, cleaned (represents elders)
    8 oz. baby shrimp (represents children)
    1/2 cup broccoli florets
    1/2 cup red bell pepper diced
    1/2 cup onion diced
    1/2 cup water chestnuts sliced
    Shake up the following in a small jar:

    1/2 tsp. Minced ginger
    1/2 tsp. Minced garlic
    1/2 tsp. Scallions diced
    1/2 cup ketchup
    3/4 cup hoisin sauce
    1/2 cup chicken broth
    dash of white pepper
    3 tsp. cooking wine
    1 tsp. dark soy sauce
    3 tsp. sugar
    Separately:

    1 tsp. Sesame oil
    4 tsp. Soybean oil
    1 tsp. Each minced ginger, minced garlic, and diced scallion
    1 tsp. Cornstarch mixed with 3/4 cup water

    Recipe



    Heat wok until very hot. Add 3 tbsp. Soybean oil. Sauté prawns and baby shrimp with diced onion until 80% cooked (when color turns pink and white). Clean the wok.
    Parboil all vegetables, set aside
    Heat wok till very hot, add 1 tsp. Soybean oil, add ginger, garlic, and scallions, sauté for one minute on high heat. Put vegetables, shrimp, and prawns in wok, sauté for 3 minutes. Add mixed sauce to wok.
    Add cornstarch to thicken the sauce. Then add sesame oil.
    Dish out and put on one side of plate.
    Part Two: Phoenix

    Ingredients:

    10 oz. Marinated sliced white chicken
    4 oz. Peapods
    2 oz. Carrots sliced
    4 oz. Dried Chinese mushrooms, cut in strips (soak in warm water, then cut off stems)
    2 egg whites
    Shake up the following in a small jar:

    1/2 cup chicken broth
    1 tsp. White cooking wine
    dash of white pepper
    dash of salt
    1 tsp. Sugar
    1/2 tsp. Minced ginger
    1/2 tsp. Minced garlic
    1 tsp. Diced scallion
    Separately:

    1 tsp. Each minced ginger, minced garlic, and diced scallion
    3 tsp. Soybean oil
    1 tsp. Cornstarch mixed with 3/4 cup water
    Procedures:

    Marinate Chicken: put sliced chicken in bowl, add ½ cup water, dash of salt and white pepper, ½ tsp. Cornstarch, 1 tsp. Soybean oil
    Heat wok until very hot, add 2 tsp. Soybean oil, sauté chicken until cooked (color turns white) Set aside.
    Heat wok again, add minced ginger, garlic and scallions, sauté for 1 minute, and put in all the vegetables. Stir fry for 3 minutes, then add chicken and mixed sauce.
    Add egg whites and toss for 1 minute.
    Add cornstarch and water mixture to thicken the sauce and lastly the sesame oil.
    Dish out and put on other side of plate. Serve right away.

    Serves 2.

 

 

 


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