Title: Stir-Fried Chicken and Shrimp
Categories: Chicken, Shrimp, Stir fry
Yield: 6 Servings

1 tb Vegetable oil
4 Boneless skinless chicken
-breast halves, cut in
-strips
2 c Bok choy; chopped
1 c Bamboo shoots; sliced
1/2 lb Mushrooms; sliced
1 lg Onion; coarsely chopped
1 Green pepper; cut into 1"
-squares
1 sm Carrot; thinly sliced
1 lb Shrimp; peeled and deveined
1 c Chicken stock
1/4 c Dry sherry
2 tb Cornstarch
1/4 c Soy sauce
Hot cooked rice

1. In wok or large skillet, heat oil over high heat; add chicken and stir-
fry just until barely cooked through, 1 to 2 minutes.

2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot
(if using); stir-fry for 1 minute.

3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are
pink, 1 to 2 minutes.

4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until
liquid has thickened. Serve over rice.

Notes: 226 calories per serving, 21.4% CFF

Originally posted to rec.food.recipes by Robin Cowdrey
on 9 Nov 1997 10:27:24 -0700

Recipe by: Canadian Living's Light and Easy Cooking - June, 1986

Posted to Digest eat-lf.v097.n298 by RecipeLu on
Nov 23, 1997