HOTDOG, MUSHROOM, AND CHILI LINGUINE

Ingredients:

1/4	cup	cooking oil
7/24	cup	chopped shallots
1	pc	chopped red chili pepper
4	pc	PUREFOODS TENDER JUICY CHICK ‘N TASTY HOTDOGS, sliced into thin diagonal pieces
1/2	cup	sliced shiitake mushrooms
200	g	linguine pasta, cooked according to package directions
2	tbsp	chopped cilantro (wansoy)

SAUCE:

1	tbsp	sugar
2	tbsp	oyster sauce
2	tbsp	soy sauce
1	cup	chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1	tbsp	cornstarch, dissolved in 1 tbsp water

Procedure:

Combine all ingredients in a saucepan.
Simmer until mixture lightly thickens.
Set aside.
Heat 1 oil in a wok.
Sauté shallots and red chili.
Add hotdogs and mushrooms.
Cook over high heat and stir in cooked linguine.
Pour sauce and mix well.
Stir in chopped cilantro just before serving.

*chicken stock: dissolve 1 pc chicken bouillon cube in 2 cups water or boil chicken bones.

Makes 3 to 4 servings.

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