Stir-fried chicken and shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Boneless skinless chicken breast halves, cut in strips | |
| 2 | cups | Bok choy; chopped |
| 1 | cup | Bamboo shoots; sliced |
| ½ | pounds | Mushrooms; sliced |
| 1 | large | Onion; coarsely chopped |
| 1 | Green pepper; cut into 1\" squares | |
| 1 | small | Carrot; thinly sliced |
| 1 | pounds | Shrimp; peeled and deveined |
| 1 | cup | Chicken stock |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Soy sauce |
| Hot cooked rice | ||
Directions
1. In wok or large skillet, heat oil over high heat; add chicken and stir- fry just until barely cooked through, 1 to 2 minutes.
2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot (if using); stir-fry for 1 minute.
3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are pink, 1 to 2 minutes.
4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until liquid has thickened. Serve over rice.
Notes: 226 calories per serving, 21⅖% CFF Originally posted to rec.food.recipes by Robin Cowdrey <robinc@...> on 9 Nov 1997 10:27:24 -0700 Recipe by: Canadian Living's Light and Easy Cooking - June, 1986 Posted to Digest eat-lf.v097.n298 by RecipeLu <recipelu@...> on Nov 23, 1997