THE COMPLETE VEGETABLE SPIRALIZER COOKBOOK: Delicious Gluten-Free, Paleo, Weight Loss and Low Carb Recipes For Zoodle, Paderno and Veggetti Slicers! (Spiral Vegetable Series Book 3) by Amie J.S

Author:Amie, J.S. [Amie, J.S.]
Language: eng
Format: epub
Publisher: Healthy Happy Foodie Press
Published: 2014-09-21T21:00:00+00:00

Ingredients

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2/3 cup cauliflower, “rice” cut

3 cups chicken broth

¼ cup baby shrimp (can use canned or frozen)

1 boneless, skinless chicken breast cut into bite-sized pieces

2 Tbsp. chopped water chestnuts

¼ cup bamboo shoots

½ cup mushrooms, sliced

½ cup bean sprouts

1 large egg

2 cups canola oil

1 Tbsp. dry sherry

4 Tbsp. cornstarch

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Method

Combine the egg and cornstarch. Add the shrimp and chicken pieces and stir to coat.

Heat 1 ½ cups oil in a wok.

Add the chicken and shrimp and quickly stir-fry until cooked through. Remove from oil and set aside.

In a large saucepan, combine the broth, mushrooms, and bamboo shoots. Bring to a boil.

Add the sherry, reduce heat and simmer.

Re-heat the soil in the wok and quickly brown the cauliflower “rice.” Remove from the oil and drain. Add the “rice” and bean sprouts to the soup and serve immediately.

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