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Entrée

Hu Tong Stir-Fry with Chicken & Shrimp

Hu Tong Stir-Fry with Chicken & Shrimp recipe
average rating

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prep time
40 min
total time
40 min
makes
4 servings, 1-1/2 cups (375 mL) each
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What You Need

1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing
4-1/2 tsp. oyster sauce
1 Tbsp. hot pepper sauce
1 tsp. sesame oil
2 Tbsp. vegetable oil
2 cups cut-up English cucumbers (3x1-inch sticks)
2 cups cut-up bok choy stems (3x1-inch sticks)
1/4 cup finely chopped red peppers
2 Tbsp. minced gingerroot
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. (225 g) uncooked large shrimp, peeled, deveined
4 cloves garlic, minced
4 green onions, cut into 1-inch lengths
1/3 cup Back to Nature Sea Salt Roasted Jumbo Cashews

Make It

MIX first 4 ingredients; set aside.

HEAT vegetable oil in large wok or skillet on high heat. Add next 4 ingredients; stir-fry 2 min. Add chicken, shrimp and garlic, stir-fry 4 to 5 min. or until chicken and shrimp are done.

ADD dressing mixture and onions; stir-fry 1 min. or until sauce comes to boil and thickens slightly. Spoon onto platter; top with nuts.

kraft kitchens tips

Substitute
Substitute zucchini for the cucumbers.
Special Extra
Garnish with additional thinly sliced green onions just before serving.
Serving Suggestion
Serve with hot cooked long-grain brown rice.
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