Stir fried goodness. Classic flavors, easy to make, deliciousness maximized.

Serves: 4
Time: 45 minutes


Mise en Place
STAPLES VEGGIES
1/4 cup soy 4 baby bok choy leaves + stems separated, stems sliced
3 tbs seasame oil 1 large carrot, in coins
1.5 tbs rice wine vinegar 6 cloves garlic, minced fine
2 tbs water 2 inch piece ginger, minced fine
.5 tbs corn starch MEAT
red pepper flake to taste 1 1/2 lb chicken, sliced bite sized
canola oil

Equipment
7 bowls
1 wok, hot

Directions
Step Action
1 whisk soy, seasame oil, rice wine vinegar, and corn starch together to make sauce base
2 toss chicken with 4 tbs of sauce base, let marinate ~30 minutes
3 add water to sauce base
4 cook chicken in batches in wok, evac and set aside
5 cook carrots in wok for a few minutes
6 add bok choy stems and cook for a few minutes
7 add garlic + ginger and cook for one minute
8 add bok choy leaves and let wilt slightly
9 add sauce and chicken + juices
10 bring to a boil and reduce sauce to desired consistency
11 serve over rice