Uncle Sherman's home-style chicken and vegetables from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on June 06, 2021

    This had a milder flavor than I expected, and was a good accompaniment to the spicy garlic eggplant. I used a bit less chicken (9 oz) and compensated with more veggies. Used splenda instead of sugar.

  • Breadcrumbs on December 05, 2015

    p. 69 – This is a dish I’ve made time and time again due to its versatility. Any veggies will do and it’s a great way to use up whatever is left in the crisper. The meat can be tossed in a ziplock with the marinade in the morning and this means the dish comes together in no time at the end of the day. I use chili bean sauce though I know folks who use black bean sauce in this dish. Like Jane, we really enjoy this stir-fry. Photo here: http://www.chowhound.com/post/january-2011-cookbook-month-breath-wok-756703?commentId=9773963

  • Jane on January 25, 2011

    I liked this stir-fry a lot. The chicken had good flavor from its marinade of ginger, garlic & soy. The veggies were varied with broccoli, cauliflower, bok choy and button mushrooms. Extra flavor was added with black bean sauce. A stir-fry that's above the average.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.