Ingredients
- 5 eggs, beaten
- 3 cups [720 mL] water
- 3⅓ cups [800 mL] cornstarch
- ½ teaspoon [3 mL] garlic powder
- Vegetable oil for cooking
- 2 cups [480 mL] chicken stock
- 2 whole garlic cloves, bruised, left intact
- 1 scallion, tied in a knot
- 8 ounces [225 g] chicken breast, diced
- 8 ounces [225 g] pork loin, diced
- 8 ounces [225 g] shrimp, peeled, deveined, and diced
- 1 cup [240 mL] broth, reserved from preparing the meat and shrimp
- ⅓ cup [80 mL] light brown sugar
- 4 garlic cloves, minced
- 1 tablespoon [15 mL] cornstarch, dissolved in 3 tablespoons [45 mL] soy sauce
- 1 teaspoon [5 mL]
sriracha sauce (see page 586) - 1 tablespoon [15 mL] vegetable oil
- 2 tablespoons [30 mL] garlic, minced
- 1 small onion, diced
- 1 cup [240 mL] boiling potatoes, diced
- ⅔ cup [160 mL] hearts of palm, shredded
- ¼ cup [60 mL] cabbage, thinly shredded
- 1 tablespoon [15 mL] fish sauce
- ½ teaspoon [3 mL] black pepper
- Salt and pepper to taste
- 16 Boston lettuce leaves, washed and thoroughly dried
Description
Chow
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