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Categories:
oil cabbage stalks celery scallions bean sprouts cornstarch mushrooms green pepper sugar peas water chestnuts carrot chicken soy sauce
Viewed: 65 - Published at: 2 years agoIngredients
- 3 Tbsp. oil (peanut)
- 2 to 4 c. cabbage
- 2 stalks celery
- 1 bunch scallions
- 1 c. bean sprouts
- 3 Tbsp. cornstarch
- 1/2 c. mushrooms
- 1/2 c. green pepper, cut into strips
- 1/2 c. sugar peas
- 1/2 c. water chestnuts
- 1 carrot, grated
- 1 (2 to 4 lb.) chicken
- soy sauce
Method
- Place washed chicken in pot; cover 2/3 with water.
- Boil chicken, reserving stock, to desired doneness.
- Debone chicken; set aside.
- Warm 1 cup stock with 1/3 of grated carrot.
- Add onion, green pepper and chicken stock mixture; set aside.
- When cool, add cornstarch; mix well.
- Set aside.
- Cut vegetables (remember, cut thinly).
- Heat oil in wok to 350° to 380°.
- Add onions; stir for 2 minutes.
- Add rest of vegetables; stir-fry until glossy or desired doneness.
- Add stock; stir until slightly thick.
- Splash on soy sauce to taste.
- Seve over rice or noodles.
