Quick Stir-Fried Chicken & Bok-Choy

Ready in 20 minutes
4 servings

Rehydrate in warm water:

1 cup dried blackwood ear mushrooms

In a heated stainless-steel wok, heat:

1 tablespoon corn oil

Add:
1 tablespoon fresh ginger, finely-chopped

Saute the ginger until its aroma comes out. Put in:

2 chicken breast fillets, skinless & sliced into wide strips

Stir-fry chicken for a minute, and then add:

1 tablespoon rice wine
2 tablespoons soysauce

Drain the mushrooms and add into the chicken. Saute for 3 minutes. Put in:

1/2 pound bok choy, trimmed

Cook for a two more minutes, stirring frequently. Check seasonings to taste with:

fine salt
ground black pepper

Remove from heat. Stir-in:

1 teaspoon sesame oil

Sprinkle with:

1/4 cup scallions, sliced 1/2 cm long
1/3 cup toasted cashew nuts, optional

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