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