Stir-Fry Especial

• 1 14 lbs chicken (or uncooked shrimp peeled, or chicken and shrimp both)
• 12 ounce dried shiitake mushroom (reconstituted, drained, and roughly chopped)
• 8 ounces spinach (thawed and drained)
• 1 cup scallion (chopped)
• 1 cup celery (sliced)
• 1 red bell pepper (sliced)
• 1 -2 jalapeno pepper (seeded and chopped)
• 16 ounces water chestnuts (sliced)
• 4 garlic cloves (minced)
• 1 -3 tablespoon fresh ginger (grated)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine
• 2 -4 tablespoons soy sauce (or tamari)
• 2 -4 tablespoons peanut oil
• 1 -3 teaspoon sesame oil
• salt
• pepper
• 4 cups white rice (steamed)

1. Combine cornstarch, soy sauce, and rice wine in a jar and shake vigorously.
2. Put meat in a mixing dish and pour sauce over it, toss and coat.
3. *** If you are doing chicken AND shrimp, place in 2 mixing bowls and divide marinating liquid.
4. When it comes to cooking meat, cook these two items separately, as shrimp cooks much faster than chicken.
5. ***.
6. Heat wok on HIGH.
7. Add peanut and sesame oil.
8. Stir-fry ginger and garlic (45 seconds or less).
9. Add meat and marinade and stir-fry until meat browns (or until shrimp turns pink.
10. )Remove meat from wok and set aside.
11. Add more oil combination if necessary.
12. Stir-fry the celery, water chestnuts, peppers, and mushrooms.
13. When tender, throw in spinach and scallions.
14. Stir-fry for another 45 seconds.
15. Add the meat mixture and drippings back into the wok.
16. Finish the stir-fry when it is all combined.
17. Season with salt, pepper, and soy sauce (or tamari) to taste.
18. Remove food from hot wok and serve with steamed rice.

chicken, shiitake mushroom, spinach, scallion, celery, red bell pepper, pepper, water, garlic, fresh ginger, cornstarch, rice wine, sesame oil, salt, pepper, white rice

Taken from www.food.com/recipe/stir-fry-especial-245335 (may not work)