Ingredients
2 tsp. vegetable oil
2 cups celery, sliced diagonally
1 cup green beans, thawed if frozen, cut into bite-size pieces
1 onion, thinly sliced
1/2 cup carrots, sliced
1/4 cup chicken stock or water
2 boneless skinless chicken breast halves, cut into 2x1/4 inch strips
2 zucchini, cut into 1x1/4 inch strips
1 cup cauliflower florets
1/2 cup green bell pepper, chopped
1/3 cup soy sauce
1/2 tsp. sugar
1/8 tsp. ground ginger
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
3 cups spinach leaves, chopped
1 Tbs. water
2 tsp. cornstarch
Preparation
Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.
