| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | ts | Vegetable oil |
| 2 | c | Celery; sliced diagonally |
| 1 | c | Green beans; thawed if frozen, cut into bite-size pieces |
| 1 | Onion; thinly sliced | |
| 1/2 | c | Carrots; sliced |
| 1/4 | c | Chicken stock or water |
| 2 | Boneless skinless chicken breast halves; cut into 2=D71/4 inch strips | |
| 2 | Zucchini; cut into 1=D71/4 inch strips | |
| 1 | c | Cauliflower florets |
| 1/2 | c | Green bell pepper; chopped |
| 1/3 | c | Soy sauce |
| 1/2 | ts | Sugar |
| 1/8 | ts | Ground ginger |
| 1/8 | ts | Ground black pepper |
| 1/8 | ts | Garlic powder |
| 3 | c | Spinach leaves; chopped |
| 1 | tb | Water |
| 2 | ts | Cornstarch |
INSTRUCTIONS
Prep: 15 min, Cook: 15 min. Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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