Mei Fan
INGREDIENTS
•
3 large cloves garlic, grated on a microplane
•
1-inch piece fresh ginger, grated on a microplane
•
4 tablespoons low-sodium soy sauce
•
1 tablespoon fish sauce
•
1 tablespoon honey
•
1/2 tablespoon rice vinegar
•
1-2 teaspoons curry (more or less to taste)
•
1/8 teaspoon black pepper
•
1/2 cup low-sodium chicken stock or water
•
3 tablespoons canola oil
•
3 tablespoons sesame oil
•
3/4 lb savoy cabbage, sliced into thin strips
•
1 medium onion, halved and thinly sliced
•
2 large stalks celery, thinly sliced on the diagonal
•
3 medium carrots, julienned
•
1 medium red bell pepper, julienned
•
1/4 lb snow peas, julienned
•
6 scallions, divided (4 julienned and 2 thinly sliced for garnish)
•
1/3 teaspoon salt
•
1 lb chicken breast, cooked and cubed
•
3/4 lb medium-large-sized shrimp (about 36-40 per pound), peeled, de-veined, and cooked
ADVERTISEMENT