Ginger Chicken or Beef

This is a great stir-fry recipe that is the best made in a real wok.

Ginger Chicken or Beef
Ginger Chicken or Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Marinade:

  • 1 1/2-2

    lbs deboned chicken or 1 lb sliced beef flank steak

  • 1

    tsp. sugar

  • 2

    tsp. white cooking sherry

  • 1

    egg white (beaten)

  • 4-6

    tbsp. soy sauce

  • 2

    tsp. cornstarch

  • Suggestions for veggies to stir-fry:

  • 1-2

    heads broccoli tops

  • 1-2

    carrots

  • 1

    cup sliced mushrooms

  • 2-3

    bunches scallions

  • 1

    small head red cabbage

  • 1

    can water chestnuts (drained)

  • 1

    can bamboo shoots (drained)

  • 2-3

    tsp. ground ginger

  • 2-3

    tbsp. soy sauce

  • Finishing glaze

  • 1

    tsp. corn starch

  • 1/2

    cup water

Directions

Cut up chicken or beef and marinade in the sugar, cooking sherry, egg white, soy sauce, corn starch mixture, for about an hour or while you cut up veggies. Cook cut up veggies separately in oil, in wok. As each group of vegetable gets cooked, set it aside for later. Cook scallions last and leave them in the wok. Mix the ginger and soy sauce together and add to scallions along with the beef or chicken. Return all veggies and stir together. For a nice finishing thickening glaze, dissolve 1 tsp. corn starch in 1/2 warm water. Add and get hot.

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