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Chicken Vege Stir-Fry w/ Garlic-Miso Sau




Source of Recipe


unknown; numerous vegetarian variation on internet sites


Recipe Introduction


Thai red chilies are often used in restaurant versions used, but a sliced jalapeño chili will work just as well.


List of Ingredients




3/4 lb. chicken breast,
cubed, marinated in soy sauce, onions, garlic, and oil

3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 jalapeño chili, seeded, thinly sliced

1 pound assorted vegetables -our recipe used:
3/4 lb. broccoli florets,
1 stalk celery, sliced on diagonal,
3/4 lb. chinese pea pods, halved,
1 eggplant, diced,
1/4 lb. bean sprouts,
1 red red pepper sliced,
1/4 c. water chestnuts, sliced,
1/4 lb. asparagus
all ingredients should be in bite-size pieces




Recipe



Heat wok on high. Stir fry chicken cubes until browned. Remove to a covered container.

Heat oil in wok. Add garlic and sauté until golden, about 2 minutes. Add vegetables and jalapeño and sauté until
vegetables are crisp-tender, about 12 minutes.

Meanwhile, in a small bowl, blend together yellow miso, oyster sauce, and sugar.

Add chicken back to vegetable mixture. Stir in the miso mixture and toss to coat.

Serve immediately