Shrimp Sauce Mixed Vegetables and Shredded Chicken

Name: Shrimp Sauce Mixed Vegetables and Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mung bean sprouts; 8 each mushrooms, black trumpet dried; 1 large green bell peppers; 1/2 each chicken breasts stewed; 8 each scallions, spring or green onions; 1 teaspoon ginger root fresh; 2 tablespoons peanut oil; 3/4 cup chicken broth; 1 tablespoon sherry medium; 1/2 teaspoon sugar; 1/2 teaspoon shrimp sauce; 1 teaspoon cornstarch thick, mix with water to form a paste

Servings: persons

2 cups mung bean sprouts
8 each mushrooms, black trumpet dried
1 large green bell peppers
1/2 each chicken breasts stewed
8 each scallions, spring or green onions
1 teaspoon ginger root fresh
2 tablespoons peanut oil
3/4 cup chicken broth
1 tablespoon sherry medium
1/2 teaspoon sugar
1/2 teaspoon shrimp sauce
1 teaspoon cornstarch thick, mix with water to form a paste

1
Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips.
2
Wash bell pepper; slice in half lengthwise; slice in long, thin strips.
3
Remove chicken meat from bone; pick meat apart into shreds.
4
Wash green onions; cut off roots and discard; shred green tops and whites.
5
Peel and slice fresh ginger root into thin matchsticks.
6
Rinse bean sprouts to remove any loose pieces.
7
Place bean sprouts and sliced pepper in colander in a larger bowl.
8
Pour boiling water over vegetables to cover.
9
Steep for 2 minutes.
10
Remove colander from hot water; flush vegetables with cold water.
11
Stir-frying: Heat oil in wok until it just begins to smoke.
12
Stir-fry mushrooms for 30 seconds.
13
Add chicken and ginger sticks; stir-fry another 30 seconds.
14
Push ingredients up side of wok.
15
Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick.
16
Return vegetables, plus bean sprouts and peppers.
17
Stir-fry for another minute until everything is hot.
18
Add green onions.
19
Serve.
20
Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups mung bean sprouts, 8 each mushrooms, black trumpet dried, 1 large green bell peppers, 1/2 each chicken breasts stewed, and more.

Yes, Shrimp Sauce Mixed Vegetables and Shredded Chicken falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!