- 3 tbsp(45ml) peanut oil
- 2 cloves garlic, minced
- 1 3-inch piece fresh ginger, peeled and cut into long,
thin strips
- 12 shitake or white mushrooms, stems removed
- 1 red pepper, julienne
- 4 scallions, chopped
- 1 cup (250ml) chicken stock
- 2 tsp (10ml) cornstarch
- 4 tbsp (60ml) soy sauce
- 1 pound spaghetti noodles cooked
- 1 cup (250ml) fresh bean sprouts
|
|
Heat 2 tbsp oil in a wok or heavy skillet. Add garlic and half the
ginger, cook slowly until brown. Discard garlic and ginger. Add
mushrooms, remaining ginger, pepper strips, scallions and
Chicken Quik Strips. Cook until soft 3 to 4 minutes. In a
small bowl, mix cornstarch with 2 tbsp water. Add stock, soy
sauce, vinegar and cornstarch mixture to the wok. Brink to a
boil and cook for 2 minutes.
Transfer to a bowl and keep warm. In wok, heat 1 tsp oil. Add
noodles and a few spoonfuls of sauce and heat. Top with chicken
mixture and garnish with bean sprouts. Makes 4 servings. |
printer friendly version
email
recipe link to a friend
back to recipe index
