"Those who forget the pasta are condemned to reheat it."--Unknown

Formosa Garden's Triple Delight Recipe

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This recipe for Formosa Garden's Triple Delight, by , is from The McKay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary McKay
Added: Monday, April 28, 2008


3 1/2 ox broccoli (about 2 cups)
1 1/2 oz mushrooms ( about 3 small)
1 small carrot
3 oz chilcekn breast
3 oz beef
3 lb shrimp
4-5 snow peas
2 oz soy sauce
1/2 oz cooking wine
2 tbsp water
1/2 tbsp sugar
1/2 tbsp oyster sauce
pinch white pepper
hot red chle flakes to taste
1 tbsp cornstarch mixed with 1/2 tbsp water

To prepare vegetables and meats for stir-frying: chop broccoli
into bite-size pieces. Slice mushrooms and carrots. Slice
raw chicken, and beef into bite-size pieces, and chop shrimp
into 2-3 pieces. Bring a pot of water to boil; add beef and
shrimp to pot. After 30 seconds, add broccoli, mushrooms,
carrots and snow peas and cook for just 1 minute more.
Drain all ingredients immediately and set aside.
For Sauce: In bowl, combine soy sauce, wine, water, sugar,
oyster sauce, white pepper and hot red chile flakes and set
Heat wok or frying pan, add oil, heat it, then add the sauce;
stir. As soon as the mixture begins to boil, add vegetables,
chicken, beef and shrimp. Stir fry for 2 minutes, or until
cooked to your taste. Stir the cornstarch and water, add to
the wok and stir-fry once again until sauce is thickened to
your liking. serve immediately

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
One of the first restaurants the Bennie took me to when we were
dating and this is one of my favorite dishes.




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