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Recipe courtesy of The Soriano s Family of Caterers

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Total:: 1 hr 15 min
Prep:: 1 hr
Cook:: 15 min

Yield:: 4 servings

Ingredients

5 strips chicken
2 ounces broccoli florets
1-ounce bean sprouts
2 ounces mushrooms, sliced
1-ounce bamboo shoots
2 ounces water chestnuts
1-ounce carrots
2 ounces red pepper
1-ounce baby corn
2 ounces red onions, chopped
2 ounces Asian Sauce, recipe follows

Asian Sauce:

3 tablespoons soy sauce
3 tablespoons Hoisin Sauce (available at most supermarkets)
1/4 cup brown sugar
1/3 cup pineapple juice
1/2 cup orange juice
1 tablespoon chopped, fresh ginger
1 clove garlic, minced
1-ounce Kitchen Bouquet
1/4 cup cornstarch, to thicken
1/3 cup water

Directions

Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender.

Serve over rice or lo mein noodles.

Asian Sauce:

In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Stir Fry
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 5 strips chicken; 2 ounces broccoli florets; 1-ounce bean sprouts; 2 ounces mushrooms, sliced; 1-ounce bamboo shoots; 2 ounces water chestnuts; 1-ounce carrots; 2 ounces red pepper; 1-ounce baby corn; 2 ounces red onions, chopped; 2 ounces Asian Sauce, recipe follows; 3 tablespoons soy sauce; 3 tablespoons Hoisin Sauce (available at most supermarkets); 1/4 cup brown sugar; 1/3 cup pineapple juice; 1/2 cup orange juice; 1 tablespoon chopped, fresh ginger; 1 clove garlic, minced; 1-ounce Kitchen Bouquet; 1/4 cup cornstarch, to thicken; 1/3 cup water

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