Title: Chicken Stir Fry
Categories: None
Yield: 1 Servings

1ST SAUCE:
2 tb Soy sauce
1 ts Sherry
2 tb Water
1 tb Cornstarch
2ND SAUCE:
2 tb Soy sauce
1 tb Sherry
1/4 Plus
1 tb Water
1 tb Cornstarch
1 tb Plus
1 ts Sugar
1 ts Ground pepper
1 ts Vegetable oil
2 ts Vinegar

Make the 2 sauce. Reserve 2nd sauce for later. Cut up chix and marinade
in first sauce for 1/2 hour or longer if desired. Heat some oil in a pan ~
2 T. (peanut oil is best) and stir fry some minces garlic, cut up ginger
and hot peppers (optional) . After garlic turns brown, add chix and stir
fry. Remove when cooked through. Add more oil if needed and stir fry your
vegetables, start with snow peas, green peppers, water chestnuts, etc. and
ending with more tender vegetables like sprouts. Use what you want.
Reduce heat to medium. Add chix back in and the 2nd sauce (stir sauce
before adding) . Stir the mixture till sauce begins to thicken, cover and
allow to steam 2-3 minutes. Serve over rice.

Whatever you don't like, garlic, ginger, snow peas, etc. you don't have to
use, the secret to this recipe is in the 2 sauces. Yum

Posted to EAT-L Digest 10 November 96

Date: Mon, 11 Nov 1996 11:58:03 -0500

From: Renee Farkas