6 tablespoons soy sauce
2 tablespoons cooking sherry
1 tablespoon sesame oil
1 teaspoon garlic powder
2 teaspoons light brown sugar
1 teaspoon cornstarch
1/2 cup peanut oil
1 cup roasted peanuts
1 can (13 1/4 ounces) mushroom stems and pieces, drained
1 can (5 ounces) sliced water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
1 can (5 ounces) bamboo shoots, drained
1 jar (7 ounces) roasted red peppers, drained and chopped
2 cups chopped cooked chicken, turkey or pork
1 scallion, sliced
Hot, cooked rice to serve
- In a small bowl, whisk together soy sauce, sherry, sesame oil, garlic powder and sugar. In a separate bowl, blend cornstarch with 2 teaspoons water. Whisk cornstarch mixture into soy sauce mixture. Set aside.
- Heat peanut oil in wok or skillet over high heat. Sauté peanuts for 30 seconds or until lightly browned. Quickly add remaining ingredients. Stir-fry 1 minute, or until everything is heated through. Pour sauce over all and cook 30 seconds longer, or until glaze forms.
- Serve immediately over rice.
Servings: 4. Serving size: 2 cups. Per serving: 703 calories, 32 g protein, 50.6 g fat, 29.5 g carbohydrates, 6.8 g dietary fiber, 2,128 mg sodium, 13 g sugars, 57 mg cholesterol
Betsy Kuebler | Farmers EC