Sweet and Sour Chicken Stir-fry

By á-46

Ingredients

• marinade:
• 1 egg white
• 1 TBS Chinese rice wine or dry sherry
• 1 TBS cornstarch
• chicken:
• 3/4 lb chicken thinly sliced against grain
• 3 C sliced carrots
• 3 C sliced bell peppers
• 3 C sliced onions or shallots
• sliced mushrooms
• sliced bok choy or cabbage
• sweet and sour sauce

Preparation

Step 1

Whisk egg white
Toss all marinade ingredients with meat or shrimp, cover and refrigerate for 1 hour.

Drain excess marinade from meat or shrimp. Place sauce, veggies and meat/shrimp near stove.

Heat ¼ inch peanut or veg oil in a wok over medium heat.

Add meat or shrimp; slowly stir until almost opaque, 30 sec to 1 min,

Transfer to plate, discard oil and wipe wok out.

Heat wok over high heat, 1–2 min. Add 2 TBS oil then garlic(2 cloves minced – 4 cloves if Spicy sauce) 1–2 TBS minced ginger, 2 minced scallions and a pinch of salt and sugar; stir-fry about 30 sec.

Add veggies starting with ones that take longest to cook, stir-fry until crisp tender.

Add meat/shrimp and sauce and stir until thickened and veggies and meat/shrimp are cooked through, about 3 minutes. Thin with chicken broth as needed.