RECIPES OF CHINA

Ingredients

1 lb

1/2 lb

4 oz

1/2

1/2 cup

1/2 cup

1

1 clove

1 2/3 tbsp

2 tbsp

1/2 tsp

5 tbsp

1 tsp

1 tbsp

1/2 cup

1 tbsp

1 tsp

1 tsp

Fresh noodles

Chicken breast (cut into strips)

Shrimp (shelled and cleaned)

Bok choy (cut into bite-size pieces)

Carrot (cut on the diagonal)

Broccoli or cauliflower (trimmed and cut on the diagonal into 1-inch pieces)

Onion (shredded)

Garlic (minced)

Light soy sauce

Hot bean sauce

Salt (adjust to taste)

Cooking oil

Wine

Cornstarch

Stock

Chili oil

Sugar

Sesame oil

1. Mix together wine, 1 tsp light soy sauce and 1 tsp cornstarch to marinade
2. Marinate chicken for at least twenty minutes
3. Mix together stock, 1 tsp light soy sauce, chili oil, sugar, sesame oil and 2 tsp cornstarch as sauce and set aside
4. Parboil noodles in a pot of boiling water for three minutes
5. Loosen up noodles with chopsticks as they are boiling and drain the water
6. Heat a wok and when heated, add 1 tbsp of oil
7. Add garlic and chicken and stir-fry
8. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok and stir-fry
9. When the shrimp is done, mix the chicken and shrimp and remove from the wok to a platter
10. Reheat the wok and add 1 tbsp of oil
11. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp
12. Sprinkle salt over the vegetables and mix it in
13. Remove the vegetables to a platter
14. Clean out the wok with a paper towel
15. Heat wok again and add 3 tbsp oil
16. Place noodles in the wok, using chopsticks to break them up
17. Add hot bean sauce and 1 tbsp light soy sauce
18. Stir-fry until the noodles are heated through
19. Add cooked chicken, shrimp and all the vegetables and add sauce mixture after stirring again
20. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve