| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Chicken, Shrimp, Stir fry | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | Boneless skinless chicken breast halves, cut in strips | |
| 2 | c | Bok choy; chopped |
| 1 | c | Bamboo shoots; sliced |
| 1/2 | lb | Mushrooms; sliced |
| 1 | lg | Onion; coarsely chopped |
| 1 | Green pepper; cut into 1" squares | |
| 1 | sm | Carrot; thinly sliced |
| 1 | lb | Shrimp; peeled and deveined |
| 1 | c | Chicken stock |
| 1/4 | c | Dry sherry |
| 2 | tb | Cornstarch |
| 1/4 | c | Soy sauce |
| Hot cooked rice |
INSTRUCTIONS
1. In wok or large skillet, heat oil over high heat; add chicken and stir- fry just until barely cooked through, 1 to 2 minutes. 2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot (if using); stir-fry for 1 minute. 3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are pink, 1 to 2 minutes. 4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until liquid has thickened. Serve over rice. Notes: 226 calories per serving, 21.4% CFF Originally posted to rec.food.recipes by Robin Cowdrey <robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700 Recipe by: Canadian Living's Light and Easy Cooking - June, 1986 Posted to Digest eat-lf.v097.n298 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
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