-------------------------STIR FRY-------------------------
3/4 lb Skinned, raw chicken
1/2 lb Bok choy or nappa
4 Water chestnuts
1/4 lb Snow peas
1/2 c Bamboo shoots, diced
1/4 c Celery, diced
1/4 c Vegetable oil
1/2 c Almonds, blanched
2 sl Ginger
2 Garlic cloves, smashed
1/4 c Onion, chopped
Any other veggies desired
---------------------------RICE---------------------------
2 c Water
1 c Rice
1 1/2 ts Salt
Rice: I cook mine in the microwave for 18 minutes, in
a covered 2 qt corning dish.
Sauce: In a small bowl, mix half the stock with soy
sauce, sugar and pepper. In a separate bowl, combine
remaining stock and cornstarch. Set aside. (I use 1
pk bovril chicken with 1/2 cup water) Stir Fry: Dice
chicken (or pork or beef), mushrooms, cabbage, and
water Chestnuts into 1/4 inch cubes. Keep chicken
separate. String and trim peas. Combine diced
vegetables, snow peas, bamboo shoots and celery. I
often vary my ingredients. I use as alternatives or
additions, kale, sun chokes, jicama, or any other
ingredient you like. Heat wok over high heat til drop
of water sizzles into steam. Add oil, ( only use
about 1 tbsp) heat and add almonds; stir fry for about
2 min or til just golden. With slotted spoon, remove
almonds and set aside.
Reheat oil and add ginger and garlic and stir fry 30
seconds. Remove ginger and garlic and discard. Add
chicken. Stir fry for 2 minutes. Add all vegetables
and toss to coat with oil. Stir fry for 30 seconds.
Add soy sauce mix. Cover and steam for 2 minutes or
til vegetables are tender but crisp and chicken cooked
through. Stir cornstarch mix and pour into wok. Stir
fry uncovered for 30 seconds or til ingredients are
glazed. Transfer to heated platter and serve topped
with almonds. Serve over rice.
