Ingredients
- 2 onions (sliced)
- 6 cups broccoli florets
- 1 1/2 pounds chicken breasts (boneless skinless)
- 4 cups chinese cabbage
- 1 cup thinly carrots (sliced)
- 3/4 cup chicken stock
- 1/2 pound mushrooms (sliced)
- 2 tablespoons gingerroot (minced fresh)
- 2 tablespoons sherry
- 2 tablespoons water
- 2 tablespoons oil
- 2 teaspoons low sodium soy sauce
- 2 teaspoons cornstarch
In wok or large heavy skillet, heat oil over High heat. Gradually add chicken to very hot oil with 1/2 of minced gingerroot. Stir-fry for 2 minutes. Remove from Wok. Set aside. Add onion and stir-fry for 2 minutes. Set aside with chicken. Add broccoli, carrots, mushrooms and rest of gingerroot to wok. Stir fry for 2 minutes. Add a little water, if necessary to prevent sticking. Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 minutes. Stir in onions and chicken. Mix cornstarch and water. Stir into wok. Bring to boil. Add chinese cabbage, bok choy or green cabbage. Stir and cook for 1 minute until crisp-tender. MC formatting by bobbi744@sojourn.com
