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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking. Ingredients:
6 tablespoons chicken stock |
2 tablespoons dry sherry |
2 tablespoons cornstarch |
1/2 teaspoon sugar |
2 tablespoons oil |
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips |
6 green onions, thickly sliced, mostly whites, some green |
2 tablespoons garlic, minced |
2 tablespoons oil |
1 cup broccoli, sliced |
1 cup zucchini, sliced |
1 cup bok choy, sliced |
1 cup snow peas |
1/2 cup mushroom, sliced |
1/2 cup water chestnut |
1/2 teaspoon red chili pepper flakes (but good) (optional) |
Directions:
1. Combine the sauce ingredients.
2. Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
3. Add green onions and garlic; cook 1/2 minutes.
4. Remove and set aside.
5. Scrap wok clean and reheat; add 2 tablespoons oil.
6. Swirl; add vegetables and stir fry 2 minutes.
7. Add 2 tablespoons water, cover and steam 2 minutes.
8. Push the vegetables to the sides of the wok.
9. Stir sauce and pour into the center of the wok.
10. Stir sauce until it's thick and bubbly.
11. Return the chicken and mix with the vegetables and sauce.
12. Stir a bit until hot. Serve with rice.
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