ASIAN STIR FRIED PASTA By Chef Bruce Lim

Ingredients:

Marinade for Chicken:

1 tsp                       Lee Kum Kee Panda Brand Oyster Sauce

4ml                         Lee Kum Kee Soy Sauce

15g                         cornstarch

100g                       chicken thigh

2.5g                        chopped ginger

5g                           minced garlic

2g                           green onions

5g                           shitake mushrooms

1 ½ tsp   Lee Kum Kee Panda Brand Oyster Sauce

150g                       cooked spaghetti pasta

½ tsp                      sugar

30g                         cornstarch

125ml                    Lee Kum Kee Soup Base for Chicken Hot Pot, diluted

½ tsp                      Lee Kum Kee Chili Garlic Sauce

2.5ml                     Lee Kum Kee Sesame oil

20ml                       vegetable oil

To taste salt and pepper

Procedure:

Marinate chicken in marinade mixture for 10mins.  In a sauce pan, sauté garlic, ginger & onions in oil.  Add in the rest of the ingredients and sauté together.  Serve on a plate.


 

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