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Vegetables With Chicken Strings


Vegetables With Chicken Strings
1 skinless boneless chicken breast cut in matchstick shaped pieces
3 cloves garlic, peeled and minced
3 slices fresh ginger, minced
1 onion cut in thin slices, each quartered
3 Tablespoons dry sherry
3 Tablespoons wood ear fungi soaked, then sliced thinly
1 large carrot, peeled and cut into matchstick pieces
1 large zucchini cut the same way the carrot was cut
3 Tablespoons pickled mustard green, slivered
3 small chili peppers, seeded and slivered
1 teaspoon coarse salt
3 Tablespoons fermented black bean chili paste (or 1 Tablespoon each of mashed fermented black beans, black vinegar, and hot chili oil)
1 teaspoon granulated sugar
1 teaspoon brown sugar
½ cup chicken stock
2 Tablespoons cedar leaves. Coarsely chopped
1 Tablespoon cilantro, coarsely chopped
1 Tablespoon sesame oil

1. Heat wok or large fry pan, add the oil, garlic, and ginger and stir-fry for one minute, then add the onion and continue frying for two more minutes.
2. Next add the sherry and the wood ear fungi and stir-fry another minute before adding the next four vegetables, salt, and the black bean paste or other items instead of them, and both sugars. Stir well.
3. Now, add the stock and bring to the boil, then add the cedar and cilantro leaves and sesame oil, and toss well. Put all into a pre-heated bowl, and serve.

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