Ginger Chicken and Shrimp Stir Fry |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess. Ingredients:
6 tablespoons soya sauce |
1/3 cup chicken stock |
1/2 teaspoon rice vinegar |
2 tablespoons rice wine (dry sherry will do, not cooking sherry) |
2 tablespoons cornstarch |
1 teaspoon sesame oil |
1 teaspoon clover honey (any light flavored honey will do) |
2 tablespoons peanut oil |
count shrimp, peeled, veined |
1 tablespoon peanut oil |
1/2 lb boneless skinless chicken thighs, cut bite size |
4 garlic cloves, minced |
2 tablespoons ginger, grated |
2 tablespoons peanut oil |
1/2 cup celery, sliced 1/4 inch thick |
2 cups onions, coarsely chopped |
1 cup baby carrots, quartered length wise |
1/2 red bell pepper, julienned |
Directions:
1. Combine the sauce ingredients. Set aside.
2. Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
3. Add shrimp and stir fry 2 minutes.
4. Remove and set aside.
5. Add 1 TBS oil, swirl.
6. Add chicken, stir fry 3 minutes.
7. Add garlic and ginger; stir fry 1/2 minute more.
8. Empty and scrape the good stuff from the wok. Set aside.
9. Reheat wok and add 2 Tbs oil. Swirl to coat.
10. Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
11. Add 1 TBS water; cover, steam 1 minute.
12. Push vegetables up the sides of the wok.
13. Stir the sauce well to mix all of the cornstarch.
14. Add to the center of the wok.
15. Stir until thick and bubbly.
16. Add the shrimp and chicken. Combine with the vegetables.
17. Heat through.
18. Serve.
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