Here you go - you can eat this just with the lettuce wraps - we always have it with rice at home. You can also team it with wonton cups - see recipe below
* It is very quick to cook 10 minutes start to finish - so just have everything ready to add and it is easy.
This is another recipe that can go right into the Crockpot after you make it. Just keep it on low til Dinner
3 tbls veg oil
1 tsp sesame oil
3- 6 cloves garlic
5 tsp grated or finely chopped fresh ginger
12 scallions thinly sliced
½ cup shredded carrots
2 lb. ground chicken
1/2 cup drained water chestnuts - finely chopped - optional
1/2 cup drained bamboo shoots, finely chopped
1/2 cup Oyster sauce or Hoison sauce
4 tsps. soy sauce
1/2 cup cooking sherry
2 tsp sugar
Couple of turns of Asian hot sauce - optional
· Heat the oils in a large frying pan or wok and add the garlic, ginger and 1/2 the scallions - stir fry over high heat for @ 1 minute
· add the chicken and continue cooking for 3-4 minutes until just cooked - use a fork to break up any clumps
· add the water chestnuts, bamboo shoots, carrots, Oyster/Hoison, soy sauces, sherry, sugar and the rest of the scallions - cook another 3-4 minutes or until the liquid thickens a little ( Iif it is too soupy mix a little cornstarch and water and add
· allow it to cool a little and then serve.
To make wonton cups just spray a mini muffin pan with cooking spray and place the wontons in each well to form cups - bake at 350 degrees til lightly brown - great appetizer
Enjoy!
* It is very quick to cook 10 minutes start to finish - so just have everything ready to add and it is easy.
This is another recipe that can go right into the Crockpot after you make it. Just keep it on low til Dinner
3 tbls veg oil
1 tsp sesame oil
3- 6 cloves garlic
5 tsp grated or finely chopped fresh ginger
12 scallions thinly sliced
½ cup shredded carrots
2 lb. ground chicken
1/2 cup drained water chestnuts - finely chopped - optional
1/2 cup drained bamboo shoots, finely chopped
1/2 cup Oyster sauce or Hoison sauce
4 tsps. soy sauce
1/2 cup cooking sherry
2 tsp sugar
Couple of turns of Asian hot sauce - optional
· Heat the oils in a large frying pan or wok and add the garlic, ginger and 1/2 the scallions - stir fry over high heat for @ 1 minute
· add the chicken and continue cooking for 3-4 minutes until just cooked - use a fork to break up any clumps
· add the water chestnuts, bamboo shoots, carrots, Oyster/Hoison, soy sauces, sherry, sugar and the rest of the scallions - cook another 3-4 minutes or until the liquid thickens a little ( Iif it is too soupy mix a little cornstarch and water and add
· allow it to cool a little and then serve.
To make wonton cups just spray a mini muffin pan with cooking spray and place the wontons in each well to form cups - bake at 350 degrees til lightly brown - great appetizer
Enjoy!
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