STIR-FRY CHICKEN AND SHRIMP|
1/4 lb. broken shrimp pieces
1/4 lb. boneless breast of
chicken, cut in 3 inch
strips, 1/4 inch wide
1 Tbsp. margarine
1/2 c. pea pods
1/2 c. straw or button
1 leaf bok choy, sliced
1/2 c. bean sprouts
chopped green onion for
2 tsp. minced garlic
1/4 c. gin
1 tsp. ginger root, finely
1 Tbsp. sugar
1/4 c. soy sauce
1/2 c. oyster sauce
In a wok or pan over medium-high heat, saute seafood and
chicken in margarine for 3 minutes. Add oriental vegetables
and cook 3 minutes longer, stirring constantly while adding
teriyaki sauce. To serve on plate, sprinkle each portion with
sesame seed, garnish with chopped green onions. Makes two;
309 calories per serving.
Teriyaki Sauce: Saute minced garlic until transparent;
add gin and reduce by 1/3. Add ginger root, sugar, soy sauce
and oyster sauce. Bring to a boil. Reduce heat and simmer 5
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