Yield: 4-6

Cook! Stacey Cook

Chicken, Beansprout and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
4 cloves garlic, minced
4 slices ginger, 2 minced
4 stalks scallion, white split lengthwise, then cut 2-inch sections, green part, cut 2-inch sections.
6 oz celery, cut on diagonal to ¼-inch strips
8 oz beansprouts
Marinate:
8 oz chicken, sliced across grain
2 tsp soy sauce
1 tsp oyster sauce
4 tsp water
¼ tsp baking soda
5 tsp cornstarch
pinch white pepper, mix well, add
2 tsp sesame oil, mix, set aside
Slurry:
1 TBS corn starch
¼ cup water

Cook:
Heat skillet over medium-high heat. Add 1 TBS oil, when hot
Add:
1 pinch sugar
¼ tsp salt, mix, add
Celery strips stir fry for 20 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate

Add:
1 TBS oil, when hot add
2 slices ginger and let sizzle in the oil, add
1 pinch sugar
¼ tsp salt, mix, add
bean sprouts, stir fry for 15 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate with celery

Add:
1 TBS oil, when hot add
marinated chicken, spread out and brown on box sides. add
minced garlic, white part of scallion and minced ginger. Stir fry everything for a bit, add
2 tsp soy sauce
1 tsp dark soy sauce
¼ tsp sugar, stir fry until chicken is evenly coated. Add
Slurry, mix, boil and thicken, return
Celery, bean sprouts and green part of scallion. Add
pinch black pepper, mix, serve