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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A tasty stir-fry sure to satisfy your need for protein and veggies! Ingredients:
1 1/4 lbs chicken (or uncooked shrimp peeled, or chicken and shrimp both) |
1/2 ounce dried shiitake mushroom (reconstituted, drained, and roughly chopped) |
8 ounces spinach (thawed and drained) |
1 cup scallion (chopped) |
1 cup celery (sliced) |
1 red bell pepper (sliced) |
1 -2 jalapeno pepper (seeded and chopped) |
16 ounces water chestnuts (sliced) |
4 garlic cloves (minced) |
1 -3 tablespoon fresh ginger (grated) |
1 tablespoon cornstarch |
1 tablespoon rice wine |
2 -4 tablespoons soy sauce (or tamari) |
2 -4 tablespoons peanut oil |
1 -3 teaspoon sesame oil |
salt |
pepper |
4 cups white rice (steamed) |
Directions:
1. Combine cornstarch, soy sauce, and rice wine in a jar and shake vigorously. Put meat in a mixing dish and pour sauce over it, toss and coat. *** If you are doing chicken AND shrimp, place in 2 mixing bowls and divide marinating liquid. When it comes to cooking meat, cook these two items separately, as shrimp cooks much faster than chicken. ***.
2. Heat wok on HIGH. Add peanut and sesame oil.
3. Stir-fry ginger and garlic (45 seconds or less).
4. Add meat and marinade and stir-fry until meat browns (or until shrimp turns pink.)Remove meat from wok and set aside.
5. Add more oil combination if necessary.
6. Stir-fry the celery, water chestnuts, peppers, and mushrooms. When tender, throw in spinach and scallions. Stir-fry for another 45 seconds.
7. Add the meat mixture and drippings back into the wok. Finish the stir-fry when it is all combined.
8. Season with salt, pepper, and soy sauce (or tamari) to taste.
9. Remove food from hot wok and serve with steamed rice.
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