Ingredients: |
Ingredients: 1 Tablespoon of vegetable oil
1 Cup of fresh mushrooms
1 (8 ounce) Can of sliced water chestnuts
1 (8 ounce) Can of bamboo shoots, drained
1 (15 ounce) Can of whole straw mushrooms, drained
2 Cups of broccoli florets
1 Tablespoon of vegetable oil
2 Cloves of garlic, minced
1 Pound of skinless, boneless chicken breast, cut into strips, (or Beef or Pork)
1 Tablespoon of white sugar
1 Tablespoon of Soy sauce
1 Tablespoon of oyster sauce
1 Tablespoon of rice wine
1 Tablespoon of corn starch
¼ Cup of chicken or beef broth
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Directions: |
Directions:In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, water chestnuts, bamboo shoots, straw mushrooms, and broccoli cook for 5 minutes (or until broccoli is tender). Empty into bowl and keep warm.
Add the other teaspoon of oil into large skillet/wok, and heat until it begins to smoke. Stir in garlic and cook for a few seconds until it turns a golden brown. Add Chicken and cook until the chicken is lightly browned on the edges (and no longer pink in the middle - about 5 minutes per side). Stir in sugar, soy sauce, oyster sauce, rice wine, corn starch, and chicken broth in small bowl. Pour over chicken, and bring to boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return vegetables to the wok/large skillet and toss with sauce. |
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