Ratatouille stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | cups | Celery; sliced diagonally |
| 1 | cup | Green beans; thawed if frozen, cut into bite-size pieces |
| 1 | Onion; thinly sliced | |
| ½ | cup | Carrots; sliced |
| ¼ | cup | Chicken stock or water |
| 2 | Boneless skinless chicken breast halves; cut into 2=D71/4 inch strips | |
| 2 | 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 |
Directions
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