This is a recipe from Spa Shiki at the Lodge of Four Seasons, Lake Ozark, Missouri. There, they omit the chicken and serve it as a meatless side dish.
Provided by BeccaB3c
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
- Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
- Preheat the wok or skillet over medium-high heat.
- Add carrots; stir-fry 1 minute.
- Add celery and mushrooms; stir-fry 2 minutes.
- Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
- Remove wok or skillet from heat.
- Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
- Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
- Serve immediately over hot cooked rice.
- Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
- *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.
Nutrition Facts : Calories 534.2, Fat 12, SaturatedFat 2.3, Cholesterol 52.5, Sodium 256.6, Carbohydrate 56.1, Fiber 3.8, Sugar 6.3, Protein 22.8
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