Ingredients
- 4 scallions
- 900 ml vegetable oil
- 180 gr broccoli florets
- 80 gr mushrooms (fresh)
- 45 ml dry sherry
- 45 ml soy sauce
- 30 ml water
- 5 ml oriental sesame oil
- 3 gr cornstarch
- 1 gr ginger (ground)
1. In a large frying pan or wok, heat oil over medium-high heat. Add chicken cubes and stir-fry 3 minutes, until chicken becomes opaque. Remove with a slotted spoon and set aside.
2. Add broccoli; stir-fry 1 to 2 minutes. Add mushrooms, scallions, soy sauce, sherry, and ginger. Stir-fry 2 more minutes. Add dissolved cornstarch and reserved chicken. Cook until heated through and sauce has thickened. Serve over rice.
Prep: 20 minutes Cook: 20 minutes Serves: 4
