For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons canola oil
2 tablespoons sesame oil
6 garlic cloves, finely chopped
2 tablespoons minced peeled fresh ginger
8 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 cups 1/8-inch-thick diagonal carrot slices, halved crosswise
2 cups thinly sliced leeks (white and pale green parts only)
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 cup soy sauce
1/3 cup unseasoned rice vinegar
1 8-ounce package sugar snap peas, trimmed
1 1/2 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
2 cups coarsely chopped pea tendrils or sprouts
1 1/2 cups thinly sliced green onions (green part only)
Preparation
Step 1
Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add mushrooms, carrots, and leeks; sauté 2 minutes. Add chicken; sauté 2 minutes.
Step 2
Stir soy and vinegar into chicken; cook 2 minutes, stirring often. Add sugar snaps and peas;sauté 3 minutes. Add tendrils or sprouts; stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.
