by Grace Young
This is a delightfully fresh stir-fry made up of chicken, carrots, celery, and cashews; using the freshest of ingredients makes all the difference in the world - you will be amazed at how much better this tastes than any take-out.
I did not bother with making rice, even though it did have a fair amount of sauce - a light sauce as you can see from the picture, not the heavy gravy-type sauce that Grace mentions in the book, that is often served in Chinese restaurants today to satisfy our western culture. I found this was quite satisfying on its own, sans rice.
Mise en place.
Bowl 1: Ginger
Bowl 2: Chicken, garlic, soy sauce, cornstarch, dry sherry, salt, sugar
Bowl 3: Celery, carrots, sugar snap peas, cashews
Bowl 4: Salt
Bowl 5: Chicken broth, soy sauce, dry sherry, cornstarch
Oh, and once again, this was hit with the hubs. :)
If you would like to make this easy stir-fry yourself, grab Grace's book and turn to page 123, for we have agreed not to publish the recipes on our blog.