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Chow Hound Stir Fry
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1 tsp. brown gravy sauce
2 tsp. tamari sauce
1/2 cup chicken broth
1 tsp. cornstarch
2 tbsp. vegetable oil
1 cup cut-up boneless chicken (1/2 inch pieces)
3 carrots, thinly sliced on a diagonal
2 stalks of celery, thinly sliced on a diagonal
2 scallions, sliced
1 cup tofu, cut into 1 inch cubes
steamed rice
Blend brown gravy sauce, tamari, chicken broth and cornstarch; reserve. Heat 1 tbl. oil in a wok or heavy skillet over medium-high heat. Add chicken and quickly stir-fry until no longer pink. Remove from wok and reserve. Add remaining oil, and heat. When hot, add carrots and celery and stir fry until tender, about 5 minutes. Add tamari mixture and chicken and stir fry for 2 minutes. Add scallions and tofu and stir fry until tofu is heated through and coated in sauce. Serve over steamed rice.
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