Stir-Fried Vegetables with Chicken or Pork
Ingredients
- 2 tablespoons vegetable oil
- ½ pound boneless skinless chicken breasts, cut into cubes
- 2 cloves garlic, chopped
- 2 tablespoons oyster sauce
- 1 cup chopped broccoli
- 1 cup sliced green bell pepper
- 1 cup sliced carrots
- 1 cup sliced napa cabbage
- 1 cup sliced celery
- 1 cup fresh bean sprouts
- 1 cup sliced zucchini
- 1 cup chopped green onions
- 1 teaspoon salt
- ½ cup water
- 2 tablespoons mushroom soy sauce
- 1 tablespoon cornstarch
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Instructions
- Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
- Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.
Source
Original recipe: View Original