1. In wok, heat oil over high heat; add chicken and stir fry for 1 to 2 minutes. 2. Add bok choy, mushrooms, onion, green pepper and carrot and stir fry for 1 minute. 3. Stir in shrimp, stock and sherry and cover and cook until shrimp are just pink, about 2 minutes. 4. Blend cornstarch with soy sauce and pour into wok. 5. Cook, stirring until thick. 6. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
