Ingredients
-
2 tablespoons sugar
-
2 boneless skinless chicken breasts, sliced
-
1/2 cup sliced snow peas
-
1/2 cup sliced fresh mushrooms
-
4 green onions, chopped
-
1 can bamboo shoot, rinsed and drained
-
1 can baby corn, rinsed,drained,and chopped
-
1 cup bok choy, chopped
-
2 teaspoons crushed red pepper flakes
-
4 cloves garlic, minced
-
2 tablespoons peanut oil
-
2 tablespoons sesame oil
-
hot steamed rice
-
-
1 tablespoon soy sauce
-
1 tablespoon cornstarch
-
1 tablespoon rice wine
-
-
1/4 cup soy sauce
-
4 teaspoons rice wine vinegar
-
2 teaspoons chili paste (sambal oelek; optional)
-
1 tablespoon hot bean paste
-
1/2 teaspoon hot fire oil
-
5 slices fresh gingerroot
-
1/4 cup rice wine (or dry sherry)
-
1 cup fresh bean sprout
Instructions
- Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
- Mix together ingredients for cooking sauce in a small bowl and set aside.
- Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
- Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
- Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
- Add the chicken back to the wok and stir all together.
- Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
- Serve with hot steamed rice.
- Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.