Spa Shiki Stir-Fry - cooking recipe

Ingredients

1/2 cup dry sherry
2 tablespoons vegetarian oyster sauce or 2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 tablespoon cooking oil
3 medium carrots, cut into thin bias slices (1 1/2 cups)
2 medium stalk celery, cut into thin bias slices (1 cup)
4 ounces fresh shiitake mushrooms, trimmed and sliced (1 3/4 cups)
1 medium sweet red peppers (1 cup) or 1 medium green sweet pepper, cut into thin bite-sized strips (1 cup)
3 green onions, cut into 1/2 inch pieces
2 cups cooked chicken, cut into bite sized pieces
3 cups hot cooked rice
1 green onion, thinly sliced (optional)
1 tablespoon toasted* sesame seeds

Preparation

For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
Preheat the wok or skillet over medium-high heat.
Add carrots; stir-fry 1 minute.
Add celery and mushrooms; stir-fry 2 minutes.
Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
Remove wok or skillet from heat.
Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
Serve immediately over hot cooked rice.
Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
*To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.