1 cup Shrimp
1 Cup of diced chicken
2 cups of steamed broccoli
1 cup of sugar snap peas
1/2 cup of cauliflower
1/2 cup of bok choi
1 tbls sugar
1/3 cup of white wine
1/3 cup of clam juice
1/3 cup of soy sauce
1 cup of jasmine rice
Take the shrimp and seer in butter and braise in the clam juice toss in the diced chicken and let simmer on low.
Dump the juice from the braising into the wok and steam cook the brocoli and peas and bok choi (ad the cauli later or it will over power the dish)
when the brocoli is BRIGHT GREEN and the cauli is tender add in the wine, soy and sugar and mix. Let sit and simmer.
(Let the jasmine rice cook till fluffy in a rice cooker)
Take some of the juice from the wok and laddle it in to a pan and au sec it (high heat until it becomes a film at the bottom) Than splash more white wine in it and use argo and thicken it lightly .. Add it to the wok.
What this does is take place what the MSG would do. A thickener allowing the sauce to stick to everything giving it flavor..
Salt and Pepper is at Discretion of the cook add TT (to taste)
