Ingredients
- 2 onions (sliced)
- 525 gr broccoli florets
- 400 gr chicken breasts (boneless skinless)
- 350 gr chinese cabbage
- 130 gr thinly carrots (sliced)
- 180 ml chicken stock
- 80 gr mushrooms (sliced)
- 30 gr gingerroot (minced fresh)
- 30 ml sherry
- 30 ml water
- 30 ml oil
- 10 ml low sodium soy sauce
- 5 gr cornstarch
In wok or large heavy skillet, heat oil over High heat. Gradually add chicken to very hot oil with half 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
