China Lily Happy Family Basket

Great to serve for Chinese New Year!

A. 4 ounces each scallops, jumbo shrimp and chicken meat

B.

1 1/2 teaspoons cornstarch

1 tablespoon oil

C.

4 tablespoons Kikoman soy sauce

1 tablespoon dark (or white) vinegar

2 teaspoons granulated sugar

1 teaspoon cornstarch

2 tablespoons water

2 teaspoons sesame oil

1 tablespoon chili paste

D.

1 tablespoon each minced garlic, ginger and green onion

2 ounces each red bell pepper, baby corn, water chestnuts,

snow peas, straw mushrooms, cooking oil

1: Combine A. and B. together for about 15 minutes.

Step 2: Combine cup for sauce.

3: Pour

2 tablespoons of cooking oil into a wok over high heat, stir fry all the vegetables for about 3 minutes or until crispy tender, remove from wok.

4: Heat

1/4 cup of oil in wok add A and stir fry for about 2 minutes or until chicken is done; remove from wok.

5: Put D. into wok and stir fry for 10 seconds. Put D into the wok together with vegetables and cooked chicken mixture. Stir fry for about 1 minute until the sauces are well combined with the ingredients.

Serve immediately with steamed rice.