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Chicken Filling for Egg rolls Recipe

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This recipe for Chicken Filling for Egg rolls, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Grace Corvelli
Added: Thursday, January 4, 2007


stir fry chicken filling

4 dried black mushrooms
1/4 lb. chicken breasts
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. soy sauce
1-1/2 -2 cups bean sprouts
2 cups spinach
2 scallions
2 TBSP oil

1 TBSP soy sauce
2 TBSP oil

Soak mushrooms.
Cut chicken into strips.

Combine cornstarch, salt, sugar and soy sauce and let stand 20 minutes.
Blanch sprouts.
Cut spinach into 1 sections.
Chop scallions.
Shred soaked mushrooms.

Heat 2 TBSP oil, add scallions and saute for a few minutes. Add sprouts, spinach and mushrooms and stirfry 2 minutes.
Sprinkle with remaining 1 TBSP soy sauce.
Remove from pan.
Heat 2 TBSP oil, add chicken and stirfry until it loses pinkness (about 2 minutes).
Return veggies and stirfry to heat through and blend 1 minute.
Remove to drain in colander and let cool.

Personal Notes:
Personal Notes:
These have been a favorite for years!




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