| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Ginger, Ground |
| 14 1/2 |
oz |
Vegetable Broth |
| 1 |
tb |
Soy Sauce |
| 3 |
tb |
Vegetable Oil |
| 1 |
lb |
Chicken, Skinless & Boneless, Cut Into Strips |
| 5 |
c |
Mixed Vegetables: Broccoli, Mushrooms, Carrots, Celery, Green Onions, etc., Cut Up |
| 1 |
|
Clove Garlic, Minced |
INSTRUCTIONS
Stir the cornstarch, ginger, broth and soy sauce together until smooth. Set
aside. Heat 2/3 of the oil in a wok or skillet and stir fry half of the
chicken over high heat until browned. Remove and set aside. Repeat with the
remaining chicken. Add the remaining oil to the wok and stir fry the
vegetables, along with the garlic, until tender-crisp. Reduce heat to
medium. Add the chicken and the broth mixture to the wok. Cook, stirring
constantly, until the mixture comes to a boil and thickens. Serve over
rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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