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Ingredientes
- 1/2 c. Chicken stock
- 2 tsp Soy sauce
- 2 tsp Corn starch
- 1/4 tsp Sugar
- 1 pch Pepper
- 3/4 lb Skinned, raw chicken
- 4 x Water chestnuts
- 1/2 c. Bamboo shoots, diced
- 1/4 c. Veg oil
- 2 slc Ginger
- 1/4 c. Onion, diced
- 1/2 lb Bok choy or possibly nappa
- 1/4 lb Snow peas
- 1/4 c. Celery, diced
- 1/2 c. Almonds, blanched
- 2 x Garlic cloves, chopped
Direcciones
- Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside.
- Stir Fry: Dice chicken (or possibly pork or possibly beef), mushrooms, cabbage, and water Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas.
- Combine diced vegetables, snow peas, bamboo shoots and celery.
- Heat wok over high heat til drop of water sizzles into steam. Add in oil, heat and add in almonds; stir fry for about 2 minutes or possibly til just golden brown. With slotted spoon, remove almonds and set aside.
- Reheat oil and add in ginger and garlic and stir fry 30 seconds. Remove ginger and add in chicken. Stir fry for 2 min. Add in all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add in soy sauce mix. Cover and steam for 2 min or possibly til vegetables are tender but crisp and chicken cooked through.
- Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or possibly til ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 278 | 72% |
| Total Fat 31.78g | 40% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 43mg | 14% |
| Sodium 281mg | 12% |
| Potassium 510mg | 15% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.48g | 2% |
| Protein 17.13g | 27% |
