water
5 tablespoons soy sauce, divided
3 tablespoons cornstarch, divided
4 roaster boneless thigh cutlets, cut into thin slices or strips
2 teaspoons Chinese sesame oil
1 teaspoon sugar
5 tablespoons vegetable oil, divided
1 cup chopped scallions (4-5)
2 cloves garlic, minced
3 cups sliced celery cabbage (1/4 medium head)
2 cups sliced celery (3 ribs)
2 cups carrots cut in julienne strips (3), blanched
2 cups sliced mushrooms (1/2 pound)
1 cup snow peas, trimmed, cut into 1-inch pieces
3 cups bean sprouts
3/4 cup sliced water chestnuts
3/4 cup bamboo shoots cut in julienne strips
1/2 pound fine egg noodles or thin spaghetti broken into fourths, cooked, rinsed and drained
In medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add thigh pieces and toss until well coated; set aside. In small bowl, mix well 2/3 cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside.
In large skillet or wok over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Add thigh mixture; stir-fry over high heat 3 minutes. Remove thigh meat with slotted spoon; set aside. Heat remaining 3 tablespoons oil in skillet. Add scallions and garlic; stir-fry about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed). Add bean sprouts, water chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in thigh meat and spaghetti. Add cornstarch mixture and cook until sauce has thickened. Serve immediately.
PHOTO: Create a meal in the Chinese tradition with fresh Cornish hens Peking-style, served with stir-fried vegetables
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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