Quick Fried Shrimps, Chicken and Petits Pois recipe
ingredients
2 Tbs Vegetable oil
225 g (8 oz) Cooked chicken meat, cut into small cubes
1/2 tsp Ground ginger
1/2 kg (1 lb) Frozen petits pois, thawed
175 g (6 oz) Small frozen shrimps, thawed
25 g (1 oz) 2 Tbs Butter
1/2 Chicken stock cube, crumbled
75 ml (3 fl oz) 3/8 cup Water
2 Tbs Rice wine or dry sherry
1 Tbs Soy sauce
1 Tbs Soft brown sugar
1 Tbs Cornflour (cornstarch), blended with 3 Tbs water
225 g (8 oz) Cooked chicken meat, cut into small cubes
1/2 tsp Ground ginger
1/2 kg (1 lb) Frozen petits pois, thawed
175 g (6 oz) Small frozen shrimps, thawed
25 g (1 oz) 2 Tbs Butter
1/2 Chicken stock cube, crumbled
75 ml (3 fl oz) 3/8 cup Water
2 Tbs Rice wine or dry sherry
1 Tbs Soy sauce
1 Tbs Soft brown sugar
1 Tbs Cornflour (cornstarch), blended with 3 Tbs water
method
1. Heat the oil in a saucepan. Add the chicken cubes and ginger and stir-fry for 1 minute.
2. Add the petits pois, shrimps and butter and stir-fry for a further 30 seconds.
3. Add the stock cube, water, wine or sherry, soy sauce and sugar, and bring to the boil, stirring constantly. Stir-fry for a further 30 seconds.
4. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
2. Add the petits pois, shrimps and butter and stir-fry for a further 30 seconds.
3. Add the stock cube, water, wine or sherry, soy sauce and sugar, and bring to the boil, stirring constantly. Stir-fry for a further 30 seconds.
4. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
serving amount
serves 4
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more information
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