| 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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