Grill
6228-A Rolling Road
Springfield, Virginia 22152
703-569-4800
Darin Ho - Chef/Owner
Grill
Darin Ho - Chef/Owner
Shrimp with Mixed Vegetables
Ingredients:
1) Mixed Vegetables
a) 2 oz. Snow Peas
b) 2 oz. Sliced Carrots
c) 2 oz. Baby Corn
d) 8 0z. Broccoli
e) 2 oz. Sliced Mushrooms
2) 6-8 oz. Chicken Broth
3) 10-12 pieces Jumbo Shrimp - cleaned...peeled
and deveined
4) 2 tsp. Vegetable Oil
5) 1 oz. Spring Onion (Scallion)
6) 1 oz. fresh minced Garlic
7) 2 oz. Chicken Broth Powder
8) 1/4 tsp. Salt
9) 4 tsp. Cooking Wine
10) 1/2 oz. White Pepper
11) 4 oz. Corn Starch - mixed with Water
Preparation:
1) Marinade jumbo shrimp in the salt oil
and wine.
2) Put the mixed vegetables with the shrimp
in boiling water for 2 to 3 minutes
and drain.
3) In a separate pan, stir the fried garlic
and spring onion with vegetable oil until
they turn to
a light brown color.
4) Then Add the chicken broth, salt, white
pepper and corn starch mixture.
5) Mix all the ingredients togehter and
stir fry for 1 to 2 minutes.
6) Add wine for a finishing touch.
Chicken Pad Thai
Ingredients:
1) 6 oz. White Rice Noodle
2) 2 oz. Shredded Carrot
3) 2 oz. Shredded Onion
4) 4 oz. Shredded Chicken Breast
5) The Following Sauce Ingredients
a) 2 oz.
Sugar
b) 3 oz.
White Vinegar
c) 4 oz.
Pad Thai Sauce
d) 4 oz.
Fish Sauce
6) 2 Eggs
7) 1 oz. Spring Onion (Scallion)
8) 1 oz. Fresh Garlic
9) 3 oz. Vegetable Oil
10) 3 oz. Bean Sprout
11) 2 oz. Ground Peanut
12) 1 Whole Lime
Preparation:
1) Soak the rice noodles in cold water
for 20 to 30 minutes.
2) Put the carrots, onions and chicken
in boiling water for about 3 minutes. Then
rain.
3) Stir the fried garlic and spring onion
with oil until they turn to a light brown
color.
4) Scramble the eggs. Then mix the
rice noodles, chicken mixture and spring
onion mixture
with the eggs and the sauce ingredients.
5) Add in bean sprout and stir again.
6) Serve with ground peanut and squeezed
lime juice.
