Ingredients:
1 tablespoon oil
4 boneless skinless chicken breasts, cut in strips
2 cups chopped bok choy
1/2 lb mushrooms, sliced
1 medium onions, chopped
1 green peppers, cut in squares
1 carrots, thinly sliced
1 lb shrimp, peeled and deveined
1 cup chicken stock
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup soy sauce
hot cooked rice
Directions:
In wok, heat oil over high heat; add chicken and stir fry for 1 to 2 minutes.
Add bok choy, mushrooms, onion, green pepper and carrot and stir fry for 1 minute.
Stir in shrimp, stock and sherry and cover and cook until shrimp are just pink, about 2 minutes.
Blend cornstarch with soy sauce and pour into wok.
Cook, stirring until thick.
Serve over rice.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.