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Instructions |
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Sauce- In a small bowl mix half of the stock with soy sauce and sugar and pepper. In a seperate bowl combine remaining stocck and corn starch. Set aside
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Stir Fry- Dice chicken (pork or beef) mushrooms cabbage water chestnuts into 1/4 inch cubes. Keep chicken seperate. Combine diced veggies snow peas bamboo celery. I often vary the veggies.
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Heat wok over high heat til drop of water sizzles into steam. Add about 1 T oil. Add almonds. Stir fry for about 2 min or till just golden.Remove almonds with slotted spoon and set aside.
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Reheat oil and add ginger and garlic and stir fry for 30 seond. Remove ginger and garlic. Add Chicken and stir fry for 2 min. Add all veggies and toss to coat with the oil. Fry for about 30 seconds. Add soy sauce mix. Cover and steam for 2 min or until veggies are tender crisp and chicken is cookd through. Stir cornstrch mix pour into wok. Stir fry uncovered for about 30 seconds or till ingredient are glazed. Transfer to a hot plate and top with almond. Serve with rice.
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Suggestions |
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I usually double the sauce ingredients as I usually end up with more veggies than it all for.Also I tend to put the ginger garlic in closer to the end
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Originally Submitted
11/18/2011
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