This works with any combination of veggies.
1 lb chicken breast, sliced, sautéed in Wok oil (try an oil seasoned with garlic, ginger and sesame) and 1 T. soy sauce until just done and set aside.
1 head baby bok choy, cleaned, chopped or sliced, whites separated from the leaves (sauté the whites first).
1 medium onion, chopped large
1/2 c. carrots, sliced
2 – 3 ribs celery, sliced
2 cloves garlic, minced
1/2 lb mushrooms
1 small zucchini
1-2 T Wok Oil
When carrots are slightly tender, add the bok choy leaves, some chopped pea shoots (if you have them), snap peas…whatever you’d like!
Remove from heat and put in a bowl with the chicken. Let the pan cool down, then make the sauce:
3/4 cup cold water
2 T cornstarch.
1 T chicken “better than bouillon” or any chicken bouillon.
Soy Sauce, to taste.
Add to the cooled pan and cook until thickened stirring constantly, almost like a gravy.
Add the vegetables and chicken and heat through. Serve over rice.