Peking Stir-Fry

Name: Peking Stir-Fry
Yield: 6 to 8 portions
Ingredients: 1 cup salted peanuts; 10 scallions (green onions), white bulb and 4 inches green; 2 carrots, peeled and cut into julienne; Dash of hot chile oil (optional)*; 1 head bok choy (8 ounces), well rinsed and coarsely chopped; 1 can (7 ounces) baby corn, drained; 1 ounce dried shiitake mushrooms*; 1½ cups Berta’s Chicken Stock or canned broth; ½ pound snow peas, trimmed and stringed; 1 tablespoon finely minced fresh ginger; 4 large cloves garlic, finely minced; ½ cup peanut oil, plus more if needed; 3 whole boneless, skinless chicken breasts, well rinsed, patted dry, and cut lengthwise into ½-inch strips; 1½ tablespoons soy sauce; 2 tablespoons dry sherry; 1 red bell pepper, cored, seeded, and cut into julienne; 3 ribs celery, cut on the diagonal into julienne

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Shiitake mushrooms, chicken, and crisp vegetables—spiced with garlic, ginger, scallions, soy sauce, and chile oil-are stir-fried for this beautiful, light Oriental dish.

Ingredients

1 ounce dried shiitake mushrooms*
1½ cups Berta’s Chicken Stock or canned

Main course

Method

Place the mushrooms in a small saucepan, add the chicken stock, and bring to a boil. Remove the pan from the heat, and let the mushrooms soak for 30 minutes. Then drain the mushrooms, reserving the liquid. Trim and discard the stems, and cut the mushroom tops in half. Set them aside.
Heat ¼