2 chicken breast cubed
6 Chinese sweet sausage
8 medium shrimp
6 formosa black mushrooms
3 pieces 25¢ ginger, chopped fine
1/2 tsp. fagara pepper
3 tbl. tree ears soaked
1 cup broth
SAUCE:
1 tbl. light soy sauce
1 tbl. Hunan sauce
2 tbl. oyster sauce
- Cut up chicken in cubes. Cut shrimp in half lengthwise. Cus sausage in 1" slices. Marinate together in chicken marinade.
- Soak formosa and tree ear mushrooms, set aside. Chop ginger.
- Heat wok, add chicken. Fry 1 minute, then add shrimp. Mix well, additional minute, then add sausage. Cover, cook low heat 2 minutes. Then add mushrooms and sauce ingredients and broth. Cover 1 minute, thicken. Set aside.
- Heat another wok, add garlic oil plus 2 tbl. light soy, 1 tbl. sesame oil, then add 1 red pepper cut up, then add 1 head mustard cabbage cut up. Cover, add 2 tbl. broth. Cover 1 minute, Serve.
- Put mustard on two platters, cover with meat and fish mixture. Serve with pan noodles.