Stir-fry Especial

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 rice (steamed)

Recipe

• 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.