2 cup mung bean sprouts
8 nami dried black mushrooms
1 large green bell pepper
1/2 stewed chicken breast
8 green onions
1 tsp fresh ginger root
2 tbsp peanut oil
3/4 cup rich chicken stock
1 tbsp medium sherry
1/2 tsp sugar
1/2 tsp shrimp sauce
1 tsp thick cornstarch paste
Directions
Preparation: Wash and soak mushrooms in warm water for 45 minutes;
remove stems; slice caps in thin strips. Wash bell pepper; slice in
half lengthwise; slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions; cut off roots
and discard; shred green tops and whites. Peel and slice fresh ginger
root into thin matchsticks. Rinse bean sprouts to remove any loose
pieces.
Place bean sprouts and sliced pepper in colander in a larger bowl.
Pour boiling water over vegetables to cover. Steep for 2 minutes.
Remove colander from hot water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry
another 30 seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce and cornstarch
paste; stir liquids until fairly thick. Return vegetables, plus bean
sprouts and peppers. Stir-fry for another minute until everything is
hot. Add green onions. Serve. Gravy will tend to thin as sprouts
give off liquid, so be sure it is thick to start.
Servings: 4 servings
Chicken & Mixed Vegetables With Shrimp Sauc Recipe brought to you by Recipe Ideas
Categories: Chicken; Fish; Poultry; Seafood; Shrimp
The History of Recipes
Academics have tracked the existence of recipes far back into the far past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times used many aromatic flavors, including some that we all recognise like bay, rue and asafoetida. Over the next few centuries, the families of Europe competed to serve the most exotic meals, and as a result the best cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks were highly popular mostly due to increased literacy, more leisure time and having more money to spend. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken & Mixed Vegetables With Shrimp Sauc recipe.
