Chicken With Green Peppers
|Chicken breast halves||2 , skinned, boned|
|Dry sherry||2 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Peanut oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh ginger||1⁄2 Inch, minced|
|Dried black mushrooms||8 Large, softened in hot, water, stems removed, caps quartered|
|Bok choy stalk||4 , sliced diagonally (Chinese Cabbage, Including Some Of Green Tops, 4 Branches)|
|Green bell pepper||1⁄2 , seeded and cut vertically into 1/8-inch strips|
|Tomatoes||2 , unpeeled, cored and cut irregularly|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Dark soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cilantro sprigs||1 (Coriander, For Garnish)|
|Steamed rice||1 Cup (16 tbs)|
Remove small fillets from chicken and remove tough tendon.
Cut meat into slices 1/2 inch thick and about 2 inches long.
Combine next 3 ingredients, add chicken and marinate for 30 minutes.
Heat oil in wok.
Add garlic, ginger and chicken and stir-fry until chicken turns white, about 2 minutes.
Add mushrooms, bok choy and pepper and stir-fry for 1 minute.
Sprinkle tomatoes with cornstarch and let stand (this thickens liquid in tomatoes as they cook).
Combine next 3 ingredients.
Add to wok and stir-fry about 1 minute.
Add tomatoes and continue stir-frying until sauce is clear, about 2 minutes.
Add sesame oil and toss gently but thoroughly.
Spoon into serving dish and garnish with cilantro.