Ingredients for Chow Shung Ding
- 1 teaspoon salt
- Medium Shrimp
- 2 teaspoons cornstarch
- 1/2 teaspoon white pepper
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Fresh Ginger
- Green Bell Pepper
- Red Bell Pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon chili paste (adjust to taste)
- Water Chestnut
- Green Onions With Tops
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How to Make Chow Shung Ding
- In a small bowl, soak the shrimp in 1/2 teaspoon salt and 1 cup warm water for 5 minutes. Rinse with cold water and pat dry.
- In a medium bowl, toss the shrimp with 1 teaspoon cornstarch and 1/2 teaspoon white pepper. Set aside.
- In a separate bowl, toss the chicken with 1 tablespoon grated ginger, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Set aside.
- Cut the green and red bell peppers into 3/4-inch pieces. Mince the garlic.
- Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil.
- Add the minced garlic, chicken, and shrimp to the wok. Stir-fry for 1 minute, or until the shrimp turns pink.
- Stir in the hoisin sauce, chili paste, green and red peppers, and sliced water chestnuts. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
- Serve immediately on a platter, garnished with thinly sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
9g
Carbs
3g
