Try this Chicken with Snap Peas And Shiitakes recipe, or contribute your own.
Suggest a better descriptionMarinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 servings | ||
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Calories: 484 | ||
Calories from Fat: 401 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 71.8mg | 22 % | |
Sodium 1049.1mg | 36 % | |
Potassium 185.2mg | 5 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.7g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
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