| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | t | 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 | t | Sugar |
| 1/8 | t | Ground ginger |
| 1/8 | t | Ground black pepper |
| 1/8 | t | Garlic powder |
| 3 | c | Spinach leaves, chopped |
| 1 | T | Water |
| 2 | t | 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 <[email protected]> on Feb 05, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1391
Calories From Fat: 251
Total Fat: 27.8g
Cholesterol: 292.4mg
Sodium: 5956.5mg
Potassium: 3603.7mg
Carbohydrates: 144.1g
Fiber: 14.7g
Sugar: 77.4g
Protein: 136.6g