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Harvey Moy, Harvey Moy’s Restaurant

Featured Recipes:
-Chicken Lettuce Wraps
-Shrimp Rice Noodles

Recipe Instructions:

Chicken Lettuce Wraps

What you’ll need:

2 pounds chicken
1 1/3 cup bamboo shoots
1 1/3 cup straw mushrooms
1 1/3 cup water chestnuts
1 head of lettuce
1 cup green onion
1 teaspoon salt
3 teaspoons sugar
4 teaspoons sesame oil
4 teaspoons sesame seeds
6 teaspoons cooking oil
1 teaspoon fresh garlic
2 teaspoons soy sauce

Directions:

Dice thawed chicken in 1/4 inch squares.

Add cooking oil to wok and wait until hot.  Then add garlic, salt and chicken.  Stir-fry contents of wok until chicken is 90 percent cooked.

Add straw mushrooms, water chestnuts, bamboo shoots and green onion to wok.

Stir-fry entire contents of wok for approximately 5-6 minutes.

Add sesame oil, sugar and soy sauce and cook for an additional 30 seconds, stirring continuously.

Spoon 2-3 tablespoons of chicken mixture on top of lettuce leafs and garnish with sesame seeds before wrapping.

Enjoy!

Makes 6-8 wraps

Shrimp Rice Noodles

What you’ll need:

16 ounces shrimp
6 ounces rice noodles
2 1/2 cups nappa cabbage, cut into 1 1/2 inch long by 1/2 inch thick pieces
1 cup peapods
1 cup water chestnuts
1 cup bamboo shoots
1 1/4 teaspoon salt
3 teaspoons sugar
3 teaspoons sesame oil
3 teaspoons soy sauce
6 tablespoons cooking oil
1/2 cup cornstarch
18 ounces water or chicken broth

Directions:

Soak rice noodles in hot water for 15 minutes or until soft.  Drain.

Heat up wok and add cooking oil, salt and shrimp.  Stir-fry for 30 seconds.

Add nappa, peapods, water chestnuts and bamboo shoots.  Stir-fry an additional 30 seconds.

Add softened rice noodles, water or chicken broth, sesame oil, sugar and soy sauce.  Cook for another 10-12 minutes.

For thickening, mix 1/2 cup cornstarch with 1 cup water.  Add slowly to wok, stirring slowly until reaching desired consistency.

Enjoy!

Serves 4