OrientalStirFry

Don't Cover Steak, Discover It! ^®

Oriental Stir Fry

2 chicken breasts, boneless and skinless, cut into strips	1/4 c. water chestnuts, sliced
1 clove garlic, minced	12 Chinese pea pods, strings removed
1 tsp. fresh ginger, minced	6 mushrooms, sliced
1/2 c. bok choy or Napa cabbage cut in strips	1 scallion, sliced in 1" pieces
Oil for stir frying

Sauce:

1 c. beef broth	2 TBS soy sauce
1/4 c. Steak Sense^TM Steak Sauce	1 TBS cornstarch

In a small bowl combine sauce ingredients. Stir or whisk cornstarch with beef broth, Steak Sense and soy sauce until thoroughly dissolved. Set aside. Heat oil in wok or skillet. Add chicken and stir fry several minutes. Add garlic and ginger and stir fry until chicken is cooked. Remove from wok to a plate and keep warm. Add small amount of oil and the bok choy and water chestnuts. Stir fry 2-3 minutes and then add the pea pods and mushroom and scallions. Stir fry one minute. Return chicken to the wok. Whisk the sauce mixture again and add to the wok. Bring to a boil and heat until sauce thickens.

Serves 2