Recipes: The Art of Stir-Fry

the recipes

april 2000

The Art of Stir-Fry

Warm Oriental Stir-Fry Chicken Salad

(makes 4 servings)

1/4	cup (60 ml) low-sodium soy sauce
3 1/2	tablespoons (52.5 ml) rice vinegar
2	tablespoons (30 m) dry sherry
1	teaspoon (5 ml) canola oil
1	pound (480 g) boneless, skinless chicken breasts, cut into 1/4-inch slices
2	cloves garlic, minced
2	teaspoons (10 ml) grated fresh ginger
3 1/2	ounces (195 g) fresh shiitake mushrooms, stems removed and sliced
1/2	pound (240 g) fresh button mushrooms
4	scallions, white part and 3 inches green, chopped
1	pound ( 480 g) fresh bean sprouts
2	tablespoons ( 30 ml) water
1	large cucumber, peeled, halved and seeded, sliced into 1/4 inch slices
1	pound ( 480 g) fresh spinach, stems removed, washed and spun dry

In a measuring cup combine the soy sauce, vinegar, and sherry. Set aside.
In a small bowl place the sliced chicken and 1 1/2 tablespoons soy sauce mixture. Add the garlic and ginger. Stir and set aside.
Heat the oil in a wok or nonstick skillet until very hot but not smoking. Add the chicken with marinade and stir, browning until all liquid has evaporated. Remove from wok.
Add the mushrooms and scallions to the wok. Sauté for 2 minutes. Stir in the bean sprouts. Stir for 1 minute. Return the chicken to the wok along with water and remaining soy sauce mixture. Cook for 1 minute. Remove from heat.
Place the cucumber and spinach leaves in a large salad bowl. Toss with warm chicken mixture. Serve immediately.

Per serving:	247 calories (12% calories from fat), 36 g protein, 4 g total fat (0.6 g saturated fat), 20 g carbohydrates, 7 g dietary fiber, 66 mg cholesterol, 716 mg sodium
Diabetic exchanges:	3 very lean protein, 1 1/2 carbohydrate (4 vegetable)

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