Hot And Spicy Chinese Stir Fry Recipe

• 1 carrot, thinly sliced on the diagonal
• 1 onion, thinly sliced
• 1 lg. zucchini, sliced thinly
• 1 c. broccoli florets
• 1 can sliced water chestnuts
• 1 each red and green pepper, thinly sliced
• 8 ounce. fresh mushrooms, sliced
• 2 stalks of celery, thinly sliced on the diagonal
• 2 cloves minced garlic
• 1 c. boneless fresh chicken, shredded
• 1 c. fresh pea pods
• 4 tbsp. extra virgin olive oil
• 1 teaspoon grnd ginger
• 1/2 c. soy sauce
• 1/2 c. House of Tsang Szechuan Spicy Stir Fry Sauce
• White rice

1. Heat wok.
2. Add in oil and garlic.
3. Add in chicken and cook till done.
4. Remove and set aside.
5. Add in carrots, peppers, onion, celery, zucchini, and broccoli.
6. Stir and cook 2 min on high.
7. Add in soy sauce and House and Tsang Sauce.
8. Stir well.
9. Add in a little water if necessary.
10. Add in ginger, pea pods, water chestnuts, and mushrooms.
11. Cook 2 more min.
12. Add in chicken and stir well.
13. Serve over cooked white rice.

carrot, onion, zucchini, broccoli florets, water chestnuts, red, fresh mushrooms, stalks of celery, garlic, fresh chicken, fresh pea pods, extra virgin olive oil, grnd ginger, soy sauce, fry sauce, white rice

Taken from cookeatshare.com/recipes/hot-and-spicy-chinese-stir-fry-21639 (may not work)