| 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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”