Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

• 2cups total:
• broccoli florets
• pea pods
• button mushrooms, sliced or quartered
• carrots, sliced thin on a diagonal
• celery, sliced thin on a diagonal
• sliced water chestnuts
• chicken, cooked and sliced 
• 1heaping tsp garlic, minced
• 1heaping tsp ginger, minced
• 2cups water or stock
• salt & pepper
• 1TBS cornstarch mixed with 1 TBS water for slurry
• 1sesame oil to taste (optional)

Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.