Deep-Fried Peking Chicken: Mixed Vegetable Sauce: The Best Deep-Fried Peking Chicken: Mixed Vegetable Sauce Recipe from Cook'n

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	Deep-Fried Peking Chicken: Mixed Vegetable Sauce

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Category: Deep-Fried Peking Chicken Sauces

   4 dried black mushrooms
   4 slices fresh ginger root
   1/4 cup bamboo shoots
   1/2 cup Chinese lettuce
   2 water chestnuts
   2 tablespoons oil
   1/2 teaspoon salt
   1/2 cup Stock, Chicken or Meat
   1/2 teaspoon sugar
   Dash pepper
   1 tablespoon cornstarch
   3 tablespoons water

1. Soak dried mushrooms.

2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms.

3. Heat oil. Add salt, then ginger root, and stir-fry a few times.

4. Add all sliced vegetables; stir-fry to heat through (1 to 2 minutes). Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in sugar and pepper.

5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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Barbecued Spareribs: Stock-Soy Marinade
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