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Lotus Blossom

Recipe bySlegersc
Notes: 

Lotus Garden, Tucson, AZ
Head Chef Huang

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Ingredients: 

2 T canola oil
1 1/2 t soy sauce
8 oz chicken stock
3 or 4 oz each of beef and chicken breast
6 sea scallops
4 - 6 oz shrimp
Assortment of bamboo shoots, peas, carrots, water chestnuts, and straw mushrooms
1 T cornstarch
1/2 T oyster sauce
1/2 t sesame oil


Combine oil, soy sauce, and chicken stock and bring to a boil.  When liquid is boiling, mix in cornstarch to thicken.  In serarate pan, saute chickenand beef untilit is halfway cooked, then add shrimp and scallops. Throw in the assortment of vegetables, add chicken stock mixture and simmer for 1-2 minutes.  Add a pinch of white pepper to taste.

 

 

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