Here is a nice and easy recipe that follows Traditional Chinese Medicine guidelines for healthy eating in the Spring season.
½ pound boneless chicken breasts
1 tbsp. cornstarch
1 tbsp. Chinese rice wine or dry sherry
1 green onion, finely chopped
¼ pound bok choy
¼ pound spinach
½ cup onion greens
4 tbsp. oil
4 cloves garlic, chopped
1 tsp. vinegar (use rice vinegar if available)
1 tsp. light soy sauce
1 tsp. cornstarch mixed with one-third cup water (or you can use chicken stock)
1 tbsp. almonds cut lengthwise and roasted or stir fried
Cut the chicken into 2 inch long medium thin strips. Mix together the cornstarch, wine,
onion and ½ tsp. salt and mix chicken strips with this. Let them marinate for about ½ an
Wash, drain and pat dry the bok choy, spinach and onion greens. Cut the bok choy
and spinach into strips which are a little thicker than the chicken. Cut the onion greens
diagonally and roughly the same size as the greens. Mix together the vinegar, soy sauce
the cornstarch solution.
Heat about half the oil in a wok and when it is hot, sauté the chicken pieces, stir-frying
over high heat till chicken is cooked. Remove and place on paper towels.
Clean out the pan or use another pan and heat the remaining oil. Put in the green and
garlic and stir fry over high heat for a minute or two. Quickly pour in the solution and
keep stirring till the sauce thickens. You can add some salt and pepper for taste. Add
chicken pieces and garnish with almonds. Serve immediately with steamed rice or
For a vegetarian version, you can use mushrooms instead of chicken.