Ingredients
- 2 cups cooked chopped chicken (or cooked roast pork, cooked roast beef, cooked roast turkey, cooked shrimp, surimi-fake crab, scallops, or fried tofu cubes)
- 2 tablespoons chopped fresh ginger
- 3 cups shredded Chinese cabbage (or bok choy)
- 2 cups fresh bean sprouts
- 1 cup sliced bamboo shoots
- 1 cup julienned carrots (matchstick carrots)
- 2 celery ribs (sliced at an angle)
- 1 medium yellow onion (halved and then cut into thin slivers)
- 4 scallions, sliced
- Sliced mushrooms, chopped red bell pepper, snow pea pods (optional)
- SAUCE
- 2 cups chicken broth (or beef broth, or turkey broth, or pork broth, or seafood broth or vegetable broth)
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon granulated sugar (or Splenda)
- Salt and pepper
How to Make
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Step 1: Mix sauce ingredients and keep nearby.
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Step 2: In a large deep skillet or wok, stir-fry the carrots, celery and onion in oil until they begin to brown.
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Step 3: Add the cabbage and ginger and stir-fry until the leafy part of the cabbage wilts a bit.
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Step 4: Add the chicken/protein, bean sprouts, bamboo shoots, and scallions and cook until the bean sprouts just begin to soften.
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Step 5: Re-stir the sauce and pour into wok, stir for a few minutes until it boils and thickens.
Tips & Variations
- Cooked white or brown rice- whatever you have or like, cooked noodles, or crispy chow mein noodles.
We hope you enjoy this recipe!
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