Stir-Fry Especial

Submitted by Palmen

"A tasty stir-fry sure to satisfy your need for protein and veggies!"

 

• Ready In: 45mins
• Ingredients: 18

ingredients

• 1 1⁄4 lbs chicken (or uncooked shrimp peeled, or chicken and shrimp both)
• 1⁄2 ounce dried shiitake mushroom (reconstituted, drained, and roughly chopped)
• 8 ounces spinach (thawed and drained)
• 1 cup scallion (chopped)
• 1 cup celery (sliced)
• 1 red bell pepper (sliced)
• 1 -2 jalapeno pepper (seeded and chopped)
• 16 ounces water chestnuts (sliced)
• 4 garlic cloves (minced)
• 1 -3 tablespoon fresh ginger (grated)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine
• 2 -4 tablespoons soy sauce (or tamari)
• 2 -4 tablespoons peanut oil
• 1 -3 teaspoon sesame oil
• salt
• pepper
• 4 cups white rice (steamed)

directions

1. Combine cornstarch, soy sauce, and rice wine in a jar and shake vigorously. Put meat in a mixing dish and pour sauce over it, toss and coat. *** If you are doing chicken AND shrimp, place in 2 mixing bowls and divide marinating liquid. When it comes to cooking meat, cook these two items separately, as shrimp cooks much faster than chicken. ***.
2. Heat wok on HIGH. Add peanut and sesame oil.
3. Stir-fry ginger and garlic (45 seconds or less).
4. Add meat and marinade and stir-fry until meat browns (or until shrimp turns pink.)Remove meat from wok and set aside.
5. Add more oil combination if necessary.
6. Stir-fry the celery, water chestnuts, peppers, and mushrooms. When tender, throw in spinach and scallions. Stir-fry for another 45 seconds.
7. Add the meat mixture and drippings back into the wok. Finish the stir-fry when it is all combined.
8. Season with salt, pepper, and soy sauce (or tamari) to taste.
9. Remove food from hot wok and serve with steamed rice.