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Chicken vegetable stir-fry

April 21, 2010

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Serves 4

At the University of Massachusetts Amherst, this stir-fry is popular with students. Willie Sng, executive chef of dining services, suggests using lean bean or tofu instead of the chicken. Have all the ingredients ready to go into the hot pan. Serve with brown rice.

CHICKEN

1 piece (1 inch) fresh ginger root, cut into matchsticks
1 clove garlic, finely chopped
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon canola oil
1/4 teaspoon salt
3/4 pound skinless boneless chicken breasts, thinly sliced

1. In a small bowl, combine the ginger, garlic, cornstarch, soy sauce, oil, and salt. Mix well.

2. Add the chicken and toss.

STIR-FRY

1 tablespoon cornstarch
2 teaspoons soy sauce
5 tablespoons cold water
2 tablespoons canola oil
3 tablespoons black bean sauce
1 piece (1 inch) fresh ginger root, cut into matchsticks
2 cloves garlic, finely chopped
2 spears broccoli, cut into florets
1/2 cauliflower, cut into florets
10 small button mushrooms, quartered
1 bok choy, cut into 1-inch pieces
Salt, to taste

1. In a small bowl, combine the cornstarch, soy sauce, and 1 tablespoon of the water.

2. Heat a wok or skillet over medium-high heat. Add 1 tablespoon of the oil and heat until hot but not smoking. Swirl the oil in the pan. Use tongs to spread the chicken in the pan. Cook for 1 minute, add 1 tablespoon of the bean sauce and stir-fry for 2 minutes until chicken is browned on all sides. Transfer to a plate.

3. Add the remaining 1 tablespoon oil to the pan. Add the ginger, garlic, broccoli, cauliflower, and mushrooms. Cook for 1 minute. Add the remaining 2 tablespoons bean sauce and remaining 4 tablespoons cold water. Stir-fry 1 minute more.

4. Add the bok choy and salt. Stir well. Return the chicken to the pan. Stir-fry for 4 minutes or until the chicken is cooked through.

5. Stir the cornstarch mixture. Swirl it into the pan. Bring the mixture to a boil, stirring constantly, and simmer for 1 minute or until the sauce thickens.

Adapted from Willie Sng