Peking Stir Fry Recipe Recipe

Name: Peking Stir Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce. dry black mushrooms (Shitake), available in specialty or possibly Oriental food shops; 1 1/2 c. chicken broth; Peanut oil; 3 whole boneless and skinless chicken breasts, cut into 1/2-inch strips; 1 red bell pepper, cored, seeded and cut into julienne strips; 3 stalks celery, cut on the diagonal 2 inches long and 1/4-inch thick; 10 whole scallions, 4-inch of green left on; 2 med. carrots, cut into julienne strips; 1 head bok choy (Chinese cabbage), washed & coarsely minced; 1 can baby corn (7 ounce.), liquid removed; 1/3 pound snow peas, strings removed; 1 ounce. fresh ginger, peeled & chopped; 4 lg. cloves of garlic, peeled & chopped; 2 tbsp. dry sherry; 1 1/2 tbsp. soy sauce; Dash of warm chili oil (optional); 1 c. salted peanuts

Servings: persons

1 ounce. dry black mushrooms (Shitake), available in specialty or possibly Oriental food shops
1 1/2 c. chicken broth
Peanut oil
3 whole boneless and skinless chicken breasts, cut into 1/2-inch strips
1 red bell pepper, cored, seeded and cut into julienne strips
3 stalks celery, cut on the diagonal 2 inches long and 1/4-inch thick
10 whole scallions, 4-inch of green left on
2 med. carrots, cut into julienne strips
1 head bok choy (Chinese cabbage), washed & coarsely minced
1 can baby corn (7 ounce.), liquid removed
1/3 pound snow peas, strings removed
1 ounce. fresh ginger, peeled & chopped
4 lg. cloves of garlic, peeled & chopped
2 tbsp. dry sherry
1 1/2 tbsp. soy sauce
Dash of warm chili oil (optional)
1 c. salted peanuts

1
Place mushrooms in a small saucepan.
2
Cover with chicken broth and bring to a boil.
3
Remove from heat and let soak for 30 min.
4
Drain mushrooms and reserve liquid.
5
Cut stems off mushrooms and cut tops in half.
6
Reserve.
7
In a large skillet or possibly wok, heat 4 Tbsp.
8
of peanut oil till very warm.
9
Saute/fry the chicken strips in small batches till just cooked through and tender; add in more peanut oil as needed.
10
Remove chicken strips from skillet and keep hot.
11
Add in 4 more Tbsp.
12
peanut oil to skillet and heat till very warm.
13
Quickly saute/fry pepper, celery and scallions for 1 minute.
14
Add in carrots and cook 1 minute more.
15
Add in bok choy, corn and snow peas; cook 1 minute longer.
16
With a slotted spoon, remove all vegetables from skillet and reserve.
17
Add in reserved soaking liquid, ginger, garlic, sherry, soy sauce and chili oil to skillet.
18
Cook over high heat for 1 minute to thicken.
19
Return vegetables to skillet and quickly coat with sauce.
20
Arrange chicken on the bottom of a large serving platter.
21
Arrange vegetables on top of chicken and sprinkle with peanuts.
22
Serve immediately.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ounce. dry black mushrooms (Shitake), available in specialty or possibly Oriental food shops, 1 1/2 c. chicken broth, Peanut oil, 3 whole boneless and skinless chicken breasts, cut into 1/2-inch strips, and more.

Yes, Peking Stir Fry Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peking Stir Fry Recipe

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