Recipe - Stir-Fried Chicken And Shrimp

1 tablespoon Vegetable oil
4 Boneless skinless chicken
breast halves, cut in
strips
2 cup Bok choy; chopped
1 cup Bamboo shoots; cut or sliced up
One half pound Mushrooms; cut or sliced up
1 lg Onion; coarsely chopped
1 Green pepper; cut into 1"
squares
1 small Carrot; thinly cut or sliced up
1 pound Shrimp; peeled and deveined
1 cup Chicken stock
One fourth cup Dry sherry
2 tablespoon Cornstarch
One fourth cup Soy sauce
Hot cooked rice

1. In wok or large skillet, heat oil over high heat; add chicken and stir
fry just until barely cooked through, 1 to 2 minutes.

2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot
(if using); stirfry for 1 minute.

3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are
pink, 1 to 2 minutes.

4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until
liquid has thickened. Serve over rice.

Notes: 226 calories per serving, 21.4% CFF

Originally posted to rec.food.recipes by Robin Cowdrey
robinc@cronus.oanet.com on 9 Nov 1997 10:27:24 0700

Recipe by: Canadian Living's Light and Easy Cooking June, 1986

Posted to Digest eatlf.v097.n298 by RecipeLu recipelu@geocities.com on
Nov 23, 1997