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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for heat by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish. Ingredients:
1/4 cup vegetable oil |
2 cloves garlic |
2 chicken breasts, boned,skinned,& cut into thin strips |
1/4 cup soy sauce |
2 tablespoons dry sherry |
1 teaspoon sugar |
1 teaspoon cornstarch |
3/4 teaspoon ground ginger |
1/2 teaspoon tabasco sauce |
2 cups julienne carrots |
1 (6 ounce) package snow peas, thawed & drained |
Directions:
1. In a wok or large skillet, over high heat, heat oil.
2. Add garlic& saute 1 minute.
3. Add chicken& stir fry till pieces turn white.
4. Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
5. Add to skillet along with carrots.
6. Stir fry for 3 minutes.
7. Add snow peas& stir fry for 3 minutes longer.
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