Ingredients
- Vegetables, raw (julienned, 3 cups, see Description, above)
- 10 ounces boneless skinless chicken breast (cut in very thin strips, 1½" long)
- 1 1/2 cups chicken stock (bouillon or broth)
- 2 1/2 tablespoons cornstarch
- 4 teaspoons sesame oil
- 1 tablespoon oil (vegetable oil)
- 2 tablespoons water
- 3 cloves garlic, minced
- 4 tablespoons soy sauce
- 3 tablespoons dry sherry (or to taste)
- 1/2 to 1 teaspoon fresh grated ginger root (or to taste)
- 3 cups cooked rice (boiled or steamed)
How to Make
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Step 1: In large PREHEATED, moderately hot skillet put 3 teaspoons of the sesame oil, the vegetable oil, and the water and heat.
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Step 2: Gently stir-fry one garlic clove, increase heat, toss in the meat strips, and cook FAST, stirring, 3 minutes.
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Step 3: Add the hard vegetables, stir-fry less than 5 minutes, until they are halfway to tender-crisp, add the medium vegetables, then the softer ones, cooking until JUST wilting (less than 5 minutes).
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Step 4: Turn off heat.
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Step 5:
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SAUCE:
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Step 6:
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Step 7: In heavy saucepan heat the remaining teaspoon of sesame oil, and then sauté the two garlic cloves over low heat.
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Step 8: Pour in the stock, then add soy sauce, sherry, and ginger.
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Step 9: Dissolve the cornstarch in a little cold water before adding to the liquid in the pan.
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Step 10: When the liquid is about to boil, lower heat and whisk in the cornstarch.
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Step 11: Let sauce barely boil slowly until thick, stirring constantly.
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Step 12: Add the sauce to the stir-fried meat and vegetables and just blend.
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Step 13: Serve at once over rice.
We hope you enjoy this recipe!
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