Remove any fat or tendons from the chicken and slice
into pieces 1/4" by 1" or so (this works better if
chicken is partially frozen). Mix chicken with next
three ingredients and allow to marinate while you are
preparing the vegetables.
Wash bok choy thoroughly, trim off the tough ends of
the leaves and part of the base, and chop into
bite-size pieces including the green parts. Slice the
mushrooms. Cut the snow peas in half or slice after
the tips and strings have been removed. Mix the stock
and the corn starch in a shaker
Heat oil in wok until its almost smoking and then stir
fry the chicken until its almost cooked through. Then
add the vegetables and stir fry until the bok choy
leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before
pouring it in. Stir constantly until the sauce
thickens. Serve immediately over cooked rice.
Note: You can add bamboo shoots, sliced water
chestnuts and all sorts of other stuff to this but I
like the plain version best. About the only thing I
change is to throw in some Mrs. Dash, which isn't very
Chinese, but heh! Enjoy.
