Cantonese Chicken With Vegetables
4 whole boneless chicken breast halves (about 1 lb.)
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons cornstarch
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 cup cherry tomatoes, halved
1/4 cup very thinly sliced bamboo shoots
1 teaspoon Oriental sesame oil
1 med.-size sweet green pepper, halved, seeded, cut into 1 inch squares
1/4 pound mushrooms, sliced
2 green onions, diagonally cut into ½ inch pieces
1 sm. head (¾ lb.) Chinese cabbage, halved lengthwise and cut crosswise into 1 inch p
2. Drain chicken, reserving marinade.
3. Heat 2 tablespoons of the oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add remaining 1 tablespoon oil to wok. Add gingerroot, garlic, green pepper, mushrooms and onions; stir fry 1 minute. Stir reserved marinade; add to wok along with cabbage, tomatoes and bamboo shoots; cook 1 minute. Add sesame oil if using; cook 30 seconds. Serves 4.