Ratatouille stir-fry

Yield: 1 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 cups Celery; sliced diagonally
1 cup Green beans; thawed if frozen, cut into bite-size pieces
1 \N Onion; thinly sliced
½ cup Carrots; sliced
¼ cup Chicken stock or water
2 \N Boneless skinless chicken breast halves; cut into 2=D71/4 inch strips
2 \N Zucchini; cut into 1=D71/4 inch strips
1 cup Cauliflower florets
½ cup Green bell pepper; chopped
⅓ cup Soy sauce
½ teaspoon Sugar
⅛ teaspoon Ground ginger
⅛ teaspoon Ground black pepper
⅛ teaspoon Garlic powder
3 cups Spinach leaves; chopped
1 tablespoon Water
2 teaspoons Cornstarch

Prep: 15 min, Cook: 15 min. Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.

Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998

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