3 partridge breasts, bones removed and cut into cubes
or 24 to 30 shrimp, peeled and deveined and tails off
or 1/2 to 1 lb. of thinly sliced pork and beef (I cut the pork and beef into about a 1/4 inch pieces.)
1/2 fresh ginger, julienned, divided
2 Tbsp soy sauce
2 Tbsp cornstarch, divided
1 large red onion, halved and sliced thin, separate, divided
2 Tbsp cooking oil
1/2 green bell pepper, cleaned, seeded and cut into strips
3 ribs celery, strings removed and sliced at an angle
3 cups chicken or beef broth and more if needed
1 can sliced water chestnuts
1 cup fresh mushrooms, sliced
2 Tbsp soy sauce
2 cups fresh bean sprouts, rinsed and drained
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Let's Make It
1.) In a medium bowl, put meat, shrimp or partridge, (whichever one you are using.) Add the fresh ginger, soy sauce, some cornstarch, 1/4 onion and mix well. Set aside to marinate for 30 minutes to overnight.
2.) In a large heavy skillet, heat on medium-high, add oil and the meat you have been marinating. Saute for 5 minutes, stirring to cook all sides.
3.) Reduce heat to medium, add the green bell pepper, and celery, saute until tender about 3 to 5 minutes.
4.) Add chicken broth, water chestnuts and mushrooms, cook 2 minutes, stir.
5.) Mix the cornstarch and soy sauce together, add to skillet, stir to thicken slightly. Add the onions and the bean sprouts, stirring to coat vegetables. Cook 3 to 4 minutes. Serve over rice or Chinese noodles and extra soy sauce for those who use it.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.