- 3 T. dry sherry
- 2 T. soy sauce
- 2 T. hot bean sauce (optional)
- 1 T. water
- 1 t. cornstarch
- 2 T. cooking oil
- 1 T. grated ginger root
- 1 cup sliced carrots
- 3½ cups sliced bok choy or chopped Chinese cabbage
- 2 cups pea pods or 1 (6-oz.) package frozen pea pods, thawed
- 3 green onions, sliced
- 2 medium chicken breasts, boned, skinned and cut in bite-size pieces
- 1 cup hot cooked rice
In a small bowl, stir together sherry, soy sauce, bean sauce (if desired), water and cornstarch. Set aside.
Preheat a wok or large skillet over high heat. Add 1 T. of oil. (Add remaining oil as necessary during cooking.)
Stir-fry ginger and carrots for 2 minutes.
Add bok choy or cabbage, pea pods and onions. Stir-fry for 3 minutes. Remove vegetables from wok.
Add chicken to wok. Stir-fry 3 minutes.
Add soy sauce mixture and vegetables. Cook until hot. Serve with rice.
Patricia Piekarski, Harvey, Illinois