3/4 lb Skinned, raw chicken 1/2 lb Bok choy or nappa 4 Water chestnuts 1/4 lb Snow peas 1/2 c Bamboo shoots, diced 1/4 c Celery, diced 1/4 c Vegetable oil 1/2 c Almonds, blanched 2 sl Ginger 2 Garlic cloves, smashed 1/4 c Onion, chopped Any other veggies desired
RICE:
2 c Water 1 c Rice 1 1/2 ts Salt Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt corning dish. Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 pk bovril chicken with 1/2 cup water) Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like. Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or til just golden. With slotted spoon, remove almonds and set aside. Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or til vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or til ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.