Chop-Chop Stir Fry



1 lb Chinese noodles
1 Tbsp soy sauce
1 tsp cornstarch
1/2 cup chicken broth, low sodium
1/2 tsp grated fresh ginger root
1 Tbsp peanut oil
1 lb boneless chicken breast, skinned and cut into bite-sized strips
1 clove garlic, minced
1 lb chop suey vegetables
2 cups chinese long beans, cut into 1 inch lengths
1/2 cup chopped fresh mushrooms



Servings: 4
Cook Chinese noodles according to package directions; rinse and drain
in colander. While draining, use two knives in a criss-cross motion
to cut up noodles into bite-sized pieces. In a small bowl stir
together soy sauce and cornstarch; add chicken broth and ginger root.
Set aside. In wok or skillet heat peanut oil until hot. Add chicken
and garlic; stir fry 3 minutes or until chicken is no longer pink.
Remove from wok. Cook chop suey vegetables in wok for 2 to 3 minutes,
or until soft but not wilted. Remove from wok. Cook beans and
mushrooms for 2 minutes. Remove. Add the cut-up Chinese noodles; stir
fry for 1 minute. Remove from wok. Stir sauce mixture again; pour
into center of wok. Cook and stir until thickened and bubbly; stir
oni minute more. Add chicken, chop suey vegetables, bean mixture and
Chinese noodles back to wok; stir to coat with sauce. Cover and steam
for 3 minutes. Serve at once.






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