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Stir-Fried Chicken And Shrimp

chicken - breast, stirfry - chicken, shrimp

1 tablespoon vegetable oil
4 boneless chicken breasts; skinned and cut in strips
2 cups chopped bok choy or Chinese cabbage
1 cup sliced bamboo shoots
1/2 pound mushrooms; sliced
1 large onion; coarsely chopped
1 sweet green pepper; cut in 3/4-inch squares
1 small carrot; thinly sliced (optional)
1 pound peeled deveined shrimp; thawed if frozen
1 cup chicken stock
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup soy sauce
hot cooked rice

In wok or large skillet, heat oil over high heat; add chicken and stir- fry just until barely cooked through, 1 to 2 minutes. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot (if using); stir-fry for 1 minute. Stir in shrimp, stock and sherry; cover and cook just until shrimp are pink, 1 to 2 minutes. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until liquid has thickened. Serve over rice.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 6 servings

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