Recipe - Ratatouille Stir-Fry

2 teaspoon Vegetable oil
2 cup Celery; cut or sliced up diagonally
1 cup Green beans; thawed if
frozen, cut into bitesize
pieces
1 Onion; thinly cut or sliced up
One half cup Carrots; cut or sliced up
One fourth cup Chicken stock or water
2 Boneless skinless chicken
breast halves; cut into
2=D7One fourth inch strips
2 Zucchini; cut into 1=D71/4
inch strips
1 cup Cauliflower florets
One half cup Green bell pepper; chopped
1/3 cup Soy sauce
One half teaspoon Sugar
1/8 teaspoon Ground ginger
1/8 teaspoon Ground black pepper
1/8 teaspoon Garlic powder
3 cup Spinach leaves; chopped
1 tablespoon Water
2 teaspoon Cornstarch

Prep: 15 min, Cook: 15 min. Heat a wok or heavy nonstick skillet over high
heat. Heat oil and add next 4 ingredients. Stirfry 2 minutes. Add stock,
cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stirfry
3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and
cornstarch in a bowl and stir into chicken mixture. Cook 12 minutes, or
until liquid is thick.

Posted to recipeludigest by molony molony@scsn.net on Feb 05, 1998