Chicken (or Shrimp or Pork) Stir Fry

A stir fry is a wonderful way to use protein and vegetables that are looking for a new home.  Use what you have or what you like in this wonderful sauce and serve it over rice (although it's pretty darn tasty on top of mashed potatoes, too).  Here's a great starter recipe, adjust it as you like.  I served it with potstickers on the side.

CHICKEN STIR FRY (4 servings)

Marinate 3/4 to 1 1/2 pounds of chicken or pork (cut into strips about 1 1/2" x 1/2") or shrimp (shelled and deveined) in:

1 Tbsp cornstarch
1 Tbsp white wine
2 tsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp salt

for half an hour.  Heat skillet on high with 2Tbsp peanut or grapeseed oil.  When hot, add:

1 cup carrots, cut into matchsticks
1 cup celery, sliced
1 cup mushrooms, sliced
1 cup water chestnuts, sliced
1 Tbsp fresh ginger, minced
1 Tbsp fresh garlic, minced
1 cup onion, sliced
1 cup peppers (red, green, yellow, orange...whatever you have on hand)

Saute until crisp tender.  Add the chicken, pork, or shrimp.  Stir to start cooking (shrimp will obviously cook much quicker than the chicken or pork).  Add:

2/3 cup chicken broth.

Add:

1 Tbsp hoison sauce
1 Tbsp ketchup
1 Tbsp sesame oil
1 1/2 tsp soy sauce
1/4 to 1/2 red pepper flakes

Serve over rice.  Garnish with sliced green onions and cashews.

Recipe Source:  adapted from several "Joy of Cooking" recipes