1 oz. dried black mushrooms
1 1/2 c. chicken broth
Peanut oil
3 whole boneless & skinless chicken breasts cut in 1/2" strips
1 red bell pepper, cored, seeded & julienned
3 stalks celery, cut on diagonal, 2" long & 1/4" thick
10 whole scallions, 4" of green left on
2 medium carrots, julienned
1 head bok choy, washed & coarsley chopped
1 7-oz. can baby corn, drained
1/3 lb. snow peas, strings removed
1 oz. fresh ginger, peeled & minced
4 large cloves garlic,minced
2 Tbs. dry sherry
1 1/2 Tbs. soy sauce
Dash of hot chili oil (optional)
1 c. salted peanuts
Place mushrooms in a small saucepan. Cover with chicken broth & bring to a boil. Remove from heat & let soak for 30 minutes. Drain mushrooms & reserve liquid. Cut stems off mushrooms & cut tops in half. Reserve. In a large skillet or wok, heat 4 Tbs. of peanut oil until very hot. Saute the chicken strips in small batches until just cooked through & tender
add more peanut oil as needed. Remove chicken strips from skillet & keep warm. Add 4 more Tbs. peanut oil to skillet & heat until very hot. Quickly saute pepper, celery & scallions for 1 minute. Add carrots & cook 1 minute more. Add bok choy, corn & snow peas
cook 1 minute longer. With a slotted spoon, remove all vegetables from skillet & reserve. Add reserved soaking liquid, ginger, garlic, sherry, soy sauce & chili oil to skillet. Cook over high heat for 1 minute to thicken. Return vegetables to skillet & quickly coat with sauce. Arrange chicken on the bottom of a large serving platter. Arrange vegetables on top of chicken & sprinkle with peanuts. Serve immediately. Serves 6-8.
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