Yield: 6 Servings
|2 tablespoons||Vegetable oil|
|1 pounds||Boneless, skinless chicken breasts, cut into chunks|
|1 tablespoon||Finely chopped fresh ginger root|
|1||Green pepper, seeded and diced|
|½ pounds||Broccoli, cut into 1 inch chunks|
|2||Ribs celery, sliced|
|4 ounces||Snow peas|
|Salt and freshly ground pepper|
|½ cup||Chicken stock|
|2 tablespoons||Soy sauce|
|1 tablespoon||Rice wine|
|1 tablespoon||Sesame seeds, toasted|
Heat the oil in a wok.
Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@...
Source: Cooking with Bonnie Stern