8 oz. boneless skinless chicken breasts, thinly sliced
1 cup bok choy or Chinese cabbage, thinly sliced
1 cup sliced shiitake mushrooms
3 scallions, bias sliced into 1 inch pieces
1 cup bean sprouts
Sauce
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice wine (mirin) or sherry
pinch of black pepper
1/2 cut chicken stock
Or try Annie Chun's Chinese Stir Fry Sauce
Cook noodles as directed (al dente); drain, rinse and set aside. In a wok, heat vegetable oil over medium high heat. Add garlic, ginger and chicken to wok and stir fry for 3-4 minutes or until chicken is cooked. Then add bok choy, mushrooms, scallions, and bean sprouts to chicken and cook 2-3 minutes more, just until vegetables are crsip. Add in sauce and noodles. Mix well and serve.
Serves 3.
