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Recipe of the Month

"Peking Stir-Fry"



  • 1 Oz dried black mushrooms (Shitake - available in speciality or Oriental food store)
  • 1 1/2 cups chicken broth/
  • 6-8 T Peanut Oil
  • 3 whole boneless and skinless chicken breasts, cut into 1/2" strips
  • 1 red bell pepper, cored, seeded and cut into Julienne strips
  • 3 stalks celery, cut on the diagonal 2' long and 1/4' thick
  • 10 whole scallions, 4' of green left on
  • 2 medium carrots, cut into Julienne strips
  • 1 head bok choy (chinese cabbage) washed + coarsely chopped
  • 1 can baby corn (7 oz) drained
  • 1/3 lb. snow peas, strings removed
  • 1 oz. fresh ginger, peeled and minced
  • 2 T dry sherry
  • 1 1/2 T soy sauce
  • dash of hot chili oil (optional)
  • 1 cup salted peanuts

Place mushrooms in a small saucepan. Cover with chicken broth and bring to a boil. Remove from heat and let soak for 30 minutes. Drain mushrooms and reserve liquid. Cut stems off mushrooms and cut tops in half. Reserve.

Next, in large skillet or wok, heat 4 T peanut oil until very hot. Saute the chicken strips in small batches until just cooked through and tender. Add more peanut oil as needed. Remove chicken strips from skillet and keep warm.

Add 4 more T peanut oil to skillet and heat until very hot. Quickly saute pepper, celery and scallions for 1 minute longer. Add carro

ts and cook 1 munute. Add bok choy, corn, snow peas. Cook one minute. With slotted spoon, remove all vegetables.

Add reserved soak liquid, ginger, garlic, sherry, soy sauce and chili oi

l to skillet. Cook over high heart 1 minute to thicken. Retrun begietables to skillet and coat with sauce.

Arrange on a platter withe vegetables, peanuts on top. Serves 4.

Note: A side dish of whole grain brown rice goes well with this meal.

Although peanut oil is a healthy monounsaturated fat, those on a weight-reduction plan may want to reduce total fat by using less oil.

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