Irene Kuo

Chicken Fu Yung Vegetables

芙蓉素菜

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

The sauce is white, fluffy, and creamy. With the garnishing of red ham, it makes a very pretty dish with any of these green or white vegetables.

Ingredients

  • 1 recipe stir-fried vegetable (peas, lima beans, cauliflower, broccoli, asparagus)
  • 1 cup chicken stock
  • 1½

Method

Just before concluding any of the stir-fried recipes (say, before adding sesame oil), pour 1 cup stock into the pan and bring to a boil. Lower heat, add the dissolved cornstarch, and stir until sauce begins to thicken. Then add the Chicken Fu Yung Sauce and stir and fold until the chicken is white and