An authentic Chinese recipe. Stir-fried in a wok, this food is low in calories and high in vitamins and minerals.
Makes 6 servings.
Heat dry wok over high heat until a drop of water bubbles over surface. Add oil, drizzling down side of wok. When oil is hot, add salt, garlic and ginger. Remove garlic and ginger before they burn.
Add meat or chicken, stir-frying just enough to remove pinkness. Remove and set aside. Stir-fry vegetables, adding a little more oil if necessary. Start with celery and pepper, then add mushrooms and whichever other vegetables you've selected. When vegetables are seared and lightly coated with oil, cover for 2-3 minutes, until they are tender but still crisp.
Return meat to wok. Add sherry and stock, stir-frying. Add cornstarch and water mixture, stir-fry 30 seconds, or until slightly thickened and glossy.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
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