Peking Stir-Fry

Photo: flickr user avlxyz

Ingredients

1 ounce dried black mushrooms (Shitake), available in specialty or Oriental food shops

1 1/2 cups chicken broth

Peanut oil

3 whole boneless and skinless chicken breasts, cut into ½-inch strips

1 red bell pepper, cored, seeded and cut into julienne strips

3 stalks celery, cut on the diagonal 2 inches long and ¼-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 chopped

1 can baby corn (7 oz.), drained

pound snow peas, strings removed

1 ounce fresh ginger, peeled

minced

4 lg. cloves of garlic, peeled

minced

2 tablespoons dry sherry

1 1/2 tablespoons soy sauce

Dash of hot chili oil (optional)

1 cup salted peanuts

Preparation

Place mushrooms in a small saucepan. Cover with chicken broth and bring to a boil. Remove from heat and let soak for 30 minutes. Drain mushrooms and reserve liquid. Cut stems off mushrooms and cut tops in half. Reserve.

In a large skillet or wok, heat 4 tablespoons of peanut oil until very hot. Saute the chicken strips in small batches until just cooked through and tender; add more peanut oil as needed. Remove chicken strips from skillet and keep warm.

Add 4 more tablespoons peanut oil to skillet and heat until very hot. Quickly saute pepper, celery and scallions for 1 minute. Add carrots and cook 1 minute more. Add bok choy, corn and snow peas; cook 1 minute longer. With a slotted spoon, remove all vegetables from skillet and reserve.

Add reserved soaking liquid, ginger, garlic, sherry, soy sauce and chili oil to skillet. Cook over high heat for 1 minute to thicken. Return vegetables to skillet and quickly coat with sauce.

Arrange chicken on the bottom of a large serving platter. Arrange vegetables on top of chicken and sprinkle with peanuts. Serve immediately. Serves 6 to 8.