The beauty of cooking Chinese food is that, many times, meat and veggies are together in one dish! I’m always one for simplicity, especially after a long day at work. The less dishes to make, the better! I think I heard once that Chop Suey is not an authentic Chinese dish, but nonetheless, it is tasty and healthy! I eat mine without any rice, but you can easily make some for those that like it! Also this dish lends itself to using up all your leftover vegetables from your refrigerator!
3 chicken breasts, cut into small cubes
2 T oyster sauce
2 T cornstarch
1 T. minced garlic and ginger (I use the Christopher Ranch bottles)
2 T. sherry
1 t. chili paste
1 t. Chinese Five Spice (I’m not crazy about this spice, so I don’t add much – if you like it, then you can add more!)
3/4 cup beef stock
3 T low sodium soy sauce
1 large carrot, sliced diagonally
4 baby bok choy, cut in half and core removed – white part sliced really thin and leaves left whole
8 oz shitake mushrooms, sliced thinly
3 green onions, sliced thin
Note: you can add other vegetables too!
In a medium bowl, season the chicken with pepper. Add the oyster sauce, the cornstarch and the minced garlic/ginger combo . Mix well.
Heat a pan and add some olive oil. Add the chicken and stir fry until the chicken has browned. Add the sherry, chili paste and Chinese five spice. Mix well.
Add the vegetables (minus the bok choy leaves and green onions). Cook for a few minutes.
Add the broth, bok choy leaves and soy sauce. Bring to a boil and cook until the sauce thickens.
Add the green onions and enjoy!