Chinese spring roll recipe

How to Prepare / Make / Cook - ?Chinese spring roll recipe

You can use many kinds of vegetables for this dish, but I like this particular mix because the colors are bright and the flavors combine well with the chicken. Since there is no soy sauce in this dish, the color of the vegetables and the chicken shine right through.

1 pound skinless boneless chicken breast, cut into ¾ inch dice (about 2 cups)
1 tablespoon cornstarch
2 teaspoons dry sherry
3 tablespoons canola, corn, or peanut oil
1 carrot, peeled and roll-cut (page 46)
2 celery stalks, sliced on the diagonal ¼ inch thick
1 medium red bell pepper, seeded, cored, and cut into 1 ½ inch dice
2 cups bok choy, washed, drained, and cut into 2 inch pieces
2 cup Chinese chicken broth (page 64) or water
2 slices unpeeled gingerroot, 1 X 1/8 inch each
1 teaspoon salt, or to taste

1. Place the chicken in a bowl and add the cornstarch and sherry. Stir until well mixed. Set aside.

2. Heat 1 tablespoon of the oil in a wok or stir-fry pan over high heat until the oil is hot but not smoking. Test by dipping the end of one of the vegetables in the oil; it should sizzle. Add the vegetables to the pan and stir for about 2 minutes. Add the broth, stir, and cover. Reduce the heat to medium and steam for 2 minutes, or until the vegetables are tender-crisp. Transfer the vegetables and their juices to a platter.

3. Add the remaining 2 tablespoons of oil to the same pan. Place over high heat and stir in the gingerroot and salt. Stir for about 30 seconds or until the gingerroot sizzles; do not let it burn. Stir up the chicken again and add it to the pan. Stir for 2 to 3 minutes, or until the chicken is almost done.

4. Return the vegetables and any juice from the platter to the pan, mix thoroughly, and cook until vegetables are heated and chicken is done. Taste and add salt, if necessary. Remove and discard the gingerroot. Transfer the chicken and vegetables to platter. Serve immediately.