If I say this is filling from a Chinese cabbage roll recipe, would you read on? Either way, right now I’m not saying if it is. Seafood meets domestic bird in this scrumptious pairing. It’s easy on your budget since you only need a small amount of shrimp. Your family will think company is coming for dinner and will be pleasantly surprised when it’s just for the fam. The bamboo has a crunchy texture and absorbs the flavors in the dish. The dried shitakes add texture, are rich in color and have concentrated mushroom essence. You can substitute fresh shitakes but the dried are rave in this Chinese dish. The glaze is a translucent sauce which makes the dish glisten and renders full-bodied flavor.
OK, now the real story. This is sort of a deconstructed dish. It is actually great made into cabbage rolls and accompanied with a delicious cream sauce but that will be for another day. This version makes it simple enough to serve any night of the week. In the time it takes the rice to steam you can stir fry a feast that’s healthy and delicious. It will transport you to Honk Kong or San Fran Chinatown.
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The Rest 1-Chicken
1/2 lb Chicken Breast, 3/4-inch diced
1 Tbsp Soy Sauce
1 tsp Cornstarch
The Rest 2-Shrimp
1/2 lb Shrimp, shells and veins removed in 3/4-inch diced
1/4 tsp Salt
1/4 tsp Cornstarch
The Rest 3-Vegetables and Rice
3 Dried Shitake Mushrooms
1/2 cup diced Bamboo Shoots, sliced
1/4 cup frozen Peas
2 Tbsp Vegetable Oil
Hot Cooked Rice
1. Put mushrooms in a bowl of water and set plate right on top of the water to ensure they are submerged. Let set for 20 minutes to reconstitute then remove stems and cut into pieces.
2. In the meantime, combine the chicken with soy sauce and 1 tsp cornstarch. Set aside to marinate.
3. In another small bowl, combine shrimp with salt and 1/4 tsp cornstarch. Set aside to meld.
4. In a small bowl combine the glaze ingredients, chicken broth and 1/2 tablespoon cornstarch.
5. Heat oil on high in a wok or large frying pan. Add chicken and stir fry for 2 minutes. Add shrimp and continue stir frying for 1-2 minutes until shrimp barely turns pink. Add bamboo and mushrooms and stir fry keeping everything moving, about 60-90 seconds.
6. Create a well in the center of the pan by pulling the ingredients up on the sides of the wok. Give the sauce a quick stir to redistribute the cornstarch. Pour in the well a little at a time stirring as the glaze thickens. Stir down the contents of the pan into sauce and combine.
7. Take off heat and pour on a platter. Serve immediately with hot cooked rice.
Dried Shitake Mushrooms—Find them in the Asian section at your grocer or at the Asian food store. They keep forever so buy a bag and store in a dry location.
Bamboo Shoots—Good bamboo shoots come in cans at the Asian food store. Buy the unsliced bamboo tips.
• Omit shrimp but use 1 1/2 lbs of chicken.
• Exchange dried mushrooms for fresh shitakes or other mushrooms.
• Exchange bamboo for sliced water chestnuts.
• Exchange mushrooms for bite size pieces of sweet pepper or carrot circles.
Inspiration—Ying Ling Lui
sauces over under and through