Ginger Chicken - cooking recipe

Ingredients

3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 Tbsp. hot bean sauce
1 tsp. water
2 Tbsp. cooking oil
1 Tbsp. ginger root, grated
1 c. carrot, bias sliced
3 1/2 c. bok choy, sliced
2 c. fresh pea pods, tips and strings removed
3 green onions, bias sliced into 1 inch pieces
2 c. hot cooked rice
1 tsp. cornstarch
1 1/2 lb. whole medium chicken breasts, skinned and boned

Preparation

Stir
together sherry, soy sauce, bean sauce, water and cornstarch.
Set
aside.
Rinse chicken and pat dry.
Cut into thin
bite-size
strips.
Preheat
a wok or large skillet over high
heat.
Add
1 tablespoon of the oil.
(Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for
15 seconds.
Add carrots and stir-fry for 2 minutes.
Add bok choy, pea
pods and onions;
stir-fry for 2 to 3 minutes, until crisp-tender.
Remove vegetables from wok or skillet.