Yield: 6 Servings
|1 pounds||Boneless, skinless chicken breast|
|1 tablespoon||Soy sauce|
|1 tablespoon||Fresh grated ginger|
|1 tablespoon||Corn starch|
|1 \N||Head/bunch fresh bok choy|
|½ pounds||To 3/4 lb fresh mushrooms|
|½ pounds||Fresh snow peas, stringed & halved|
|2 cups||Chicken stock/bouillon|
|2 tablespoons||Corn starch|
|2 tablespoons||To 3 tb peanut oil|
Remove any fat or tendons from the chicken and slice into pieces ¼" 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.
Posted by: Mike Hackmann 6/93