This recipe is my take on the popular Chinese takeout dish Shrimp and Greens Beans. Since my mom raised me to eat more than one vegetable with each meal, my version of this recipe is packed with not only green beans but carrots, onions, and mushrooms as well. Serve with brown rice for a more healthy meal or indulge in white rice.
Ingredients:
-1/2 lb. medium sized shrimp
-1/2 cup chopped chicken breasts
-1 cup green beans
-1/2 cup chopped baby bella mushrooms
-1/2 cup julienned carrots
-1/2 cup red onions
-4 cups water for blanching
-chopped green onions for garnish
Sauce:
-3 cups chicken broth
-1 tbs. sesame oil
-2 tbs. soy sauce
-2 tbs. Lee Kum Kee oyster sauce (see here for more info)
-1 tsp. ground ginger
-2 tbs. brown sugar
-1/8 tsp. white pepper
-3 tbs. cornstarch + 3 tbs. water
Steps:
Using a wok or a pot, bring water to a boil. Add chicken and green beans then turn the heat down to low. Cook for 10 minutes then drain.
Mix all seasonings for the sauce. Add vegetables, shrimp, and the sauce to a pan or wok. Cook on med-high heat for 6 minutes. Mix in the chicken and green beans to cook for 6 more minutes. Serve with rice and green onions. Enjoy!
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