Doris’ Stir Fry Chicken with
Sichuan Preserved Vegetables
2 Chicken Breasts
2
pkgs Sichuan Preserved Vegetables
6 dried Chinese mushrooms(soak
30 mins)
1 carrot
2 cups bean sprouts
2 stalks green
onions
¼ tsp salt
1/8 tsp sugar
Soy
Sauce
Cornstarch
Cooking Oil
1)
Thinly slice chicken and marinate with seasoning ingredients.
2)
Rinse and clean the mushrooms. Cut into ¼ in thick strips
3)
Peel carrot, cut into julienne strips
4)
Thinly slice green onions diagonally
5)
Heat frying pan, add oil, sauté chicken until cooked through. Remove
from pan.
6)
Add 1 tsp oil if needed, sauté mushrooms and carrots for 1 minute,
season with salt.
7)
Add preserved vegetable, cook for another minute. Return chicken
into pan.
8)
Add bean sprouts and 1 Tbsp soy sauce. Keep stirring and mixing
ingredients until bean sprouts start to soften. Do not over cook.
Remove from pan. Serve with rice.
| 
