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Ingredientes
- 3/4 lb Asparagus, trimmed and cut into 2 inch lengths
- 1/2 lb Mixed seafood, (choose from hard white fish fillets, scallops and shrimp)
- 1/4 lb Boneless, skinless chicken breast
- 1 Tbsp. Cornstarch
- 1 x Egg white
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 Tbsp. Veg. oil
- 2 tsp Chopped ginger
- 1 x Green onion, finely minced
- 3/4 c. Chicken broth
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Fish sauce
- 1 tsp Cornstarch dissolved in 2 tsp. water
- 2 x Six inch metal strainers Veg. oil
- 1 med Potato, peeled and shredded
- 1 tsp Cornstarch
Direcciones
- Bring a large pan of water to a boil. Add in asparagus and cook till tender yet crisp; about 2 min. Drain.
- Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper.
- Place a wok over high heat till warm. Add in oil and swirl to coat the sides. Add in ginger and cook, stirring till fragrant, about 10 seconds. Add in seafood, chicken and green onions and stir fry for 1 minute. Add in broth, oyster sauce, and fish sauce and bring to a boil.
- Add in cornstarch solution and cook, stirring, till sauce boils and thickens. Add in asparagus and toss to mix.
- To make basket, heat veg. oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cool running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into warm oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry till golden. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mix.
- Yield: 4 servings
- Title: Chicken And Shrimp
- Categories: Chinese1
- Yield: 4 servings
- 2 tb Oil4 Cloves garlic; minced4 Scallions; chopped1 tb Ginger root; peeled, grated1/2 lb Shrimp; deveined, peeled,cut in1 sm Chicken breast; boneless,cut2 tb Oil2 c Onion; diced1 c Carrots; diced
- MMMMM-BROWN SAUCE- 6 tb Soy sauce2 tb Rice wine1 ts Sugar1/4 ts Vinegar1/2 ts Sesame oil2 ts CornstarchUce ingredie ts and setaside. Add in oilTo hot1 l And stir f y garlic;scallions and gingerRootOnds Add in s rimp and stir fryfor about
- 22Remove from ok. Add in chicken and stirfry 3until opague . Remove. Addoil and stirfrycarrots abou t 2 min.
- Pushingredients tok Restir s uce ingredients and add in tocenter ofing till th ck and bubbly.
- Returnshrimp and wok Heat a nd serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 707g | |
| Calories 577 | |
| Calories from Fat 255 | 44% |
| Total Fat 28.82g | 36% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.72g | |
| Cholesterol 43mg | 14% |
| Sodium 3882mg | 162% |
| Potassium 1500mg | 43% |
| Total Carbs 54.44g | 15% |
| Dietary Fiber 8.8g | 29% |
| Sugars 5.69g | 4% |
| Protein 27.81g | 44% |
