Ingredients:
1 chicken breast, thickly sliced
8 shrimps, peeled and deveined
1/2 lb. bean sprouts
3 cups Korean chives
1 shallot, chopped
2 cloves garlic, minced
Marinade:
1 tsp salt
1/4 tsp black pepper
1 tsp sugar
1 tbs cooking wine
1 tsp fish sauce
1 tsp soy sauce
Directions:
Combine the marinade ingredients in a small bowl.
Place chicken and shrimp in two separate bowls. Stir the marinade into each bowl and let marinate for 1 hour.
Wash chives and cut into 2 inch lengths.
Wash the bean sprouts.
Heat oil in a wok. Add shallots. Stir for a few minutes and then add chicken . Cook chicken for a few minutes. Add garlic and continue to cook until chicken is no longer pink. Move chicken to the side of the wok. Add shrimp and stir (cook for 2 minutes). Add bean sprouts and chives. Cook on high heat quickly and then move chicken to rejoin the shrimp and bean sprouts. Taste again with some soy sauce or fish sauce. Serve with cooked rice.
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