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Woo's Pagoda Restaurant Gung Bau Sang Yang

Beef, chicken and shrimp to equal 1 lb.
2 1/2 T. soy sauce, divided
1 t. ginger
2 T. plus 1 t. cornstarch, divided
1 1/2 T. cold water
1 T. wine
1 T. sugar
1 1/2 t. vinegar
1/2 t. salt
1 t. sesame oil
1 T. hoisin sauce
1 t. crushed red pepper, or to taste
1/2 C. dry-roasted peanuts

Cut beef and chicken into 1/2 inch cubes and clean shrimp. Combine 1 tablespoon soy sauce, ginger, 2 tablespoons cornstarch and cold water; let meat sit in this marinade in the refrigerator for 20 minutes.

In a small bowl, combine the wine, remaining 1 1/2 tablespoons soy sauce, sugar, vinegar, remaining 1 teaspoon cornstarch, salt, sesame oil and hoisin sauce; set this seasoning sauce aside.

Heat a large fry pan with oil; fry the red pepper until dark brown. Drain off the oil. Use same pan and stir-fry chicken first until half done; add beef and shrimp. Add peanuts. Pour in the seasoning sauce and cook until it thickens.


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