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Issue Date: Fall 2006

Soy Bean Stir Fry with Chicken and Red Peppers

Courtesy of  Margaret Gu

Margaret Gu

soy bean stir fry with chicken and red peppers

1 piece boneless, skinless chicken breast, about 4 ounces

2 scallions

2 teaspoons soy sauce

1 teaspoon Chinese rice wine or dry sherry

1/2 teaspoon cornstarch

pinch of salt

1-pound bag frozen soybeans

1 red pepper, thinly sliced in strips

2 tablespoons vegetable oil

1/4 cup water

3/4 teaspoon salt

1. Slice chicken into 1/2-inch pieces. In a small bowl, mix chicken pieces with soy sauce, wine, cornstarch and pinch of salt. Stir well to combine. Set aside for 20 minutes.

2. In a wok, heat oil over high heat until it shimmers. Add chicken, stir-fry for one minute. Add frozen soy beans, stirring constantly to separate, for two minutes. Add water and salt, cover and simmer for five minutes.

3. Return to high heat, add red pepper, stir-fry two more minutes or until pepper strips are slightly soft. Serve immediately.

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