Stir-Fried Vegetables with Chicken

Ingredients

2 Tbs vegetable oil or peanut oil
1/2 lb boneless, skinless chicken breasts or thighs, cubed
2 cloves garlic
2 Tbs oyster sauce
1 cup sliced water chestnuts
1 cup straw mushrooms
1 cup sliced zucchini
1 cup chopped green onions
1 tsp salt
1 cup chopped broccoli
1 can baby corn
1 cup sliced carrots
1 cup sliced napa cabbage (optional)
1/4 cup water
1/4 cup sherry
2 Tbs soy sauce
1 Tbs cornstarch

Instructions

1. Heat oil in wok. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes.

2. Stir in broccoli, baby corn, carrots, cabbage (if used), water chestnuts, straw mushrooms, zucchini and green onions. Add salt and stir-fry for 6-8 minutes.

3. In a small bowl, mix together water, soy sauce, sherry and cornstarch. Add to wok, stirring to mix completely, and cook for 1-2 additional minutes or until sauce is thickened.

4. Serve over rice.

Notes

Pork can be substituted for the chicken.

The kids really loved this one.