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Serving Size: 4 ~ 6
Preparation Time: 45 minutes
Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root
ginger,
shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light
soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
Directions:
Put the sherry, spring onions and
ginger
in a bowl.
Add the chicken, toss well to coat, then leave to
marinate in the
bowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper.
Stir-fry for one minute.
Add the chicken and marinade, then cook for 3
minutes.
Stir in the
soy sauce and lemon rind then
cook for a further minute.
Pile into a warmed serving dish and garnish with
lemon slices.
Per Serving
(excluding unknown items):
294 Calories; 6g Fat (20.0% calories from fat); 53g
Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg
Cholesterol; 346mg Sodium. Exchanges: 0 Grain
(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat.
More delicious Chinese recipes can be found in Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
