A few days ago, I made this dish for my Brooklyn family, the Avidors for dinner. I came up with dish was that all I had was just celery hearts, sliced button mushrooms, sweet peppers and chicken. I was glad that it turns wonderfully as the three kids enjoyed it too. It is a very simple and easy dish to cook and the ingredients require are easily available in any Asian grocery stores and national supermarkets.
Makes 6 servings
4 pieces skinless, boneless chicken thigh, cut into bite sizes
6 celery stems, cut into an inch wide pieces
1 small red onion, peeled and cut into wedges
1 large tomato, cut into wedges
8 whole white button mushrooms, cleaned and sliced
1 each yellow and red small sweet peppers, stem removed and cut into diagonally
3 cloves garlic, peeled and minced
2 tablespoons canola/vegetable/corn/olive oil (I used olive oil)
1½ tablespoons seasoning sauce (Golden Mountain brand)
3 tablespoons oyster sauce
Salt and ground white pepper to taste
½ teaspoon raw sugar (optional)
1½ tablespoons white cooking wine/cooking sherry
1 teaspoon cornstarch
Place all the above ingredients in a small bowl and stir until combined. Set aside.
Heat a wok/skillet pan with canola/vegetable/corn/olive oil over medium-high heat and sway around to coat all the sides of the wok/pan. Add the minced garlic and sauté until fragrant but not burned. Toss in the chicken slices and stir fry until medium well done. Add the celeries and cook for 3 minutes, stirring occasionally, then add in the onion wedges, sweet pepper wedges and sliced mushrooms. Stir fry for a minute or so. Stir in the seasonings and stir until well combine with the ingredients. Add the tomato wedges and stir to combine.