Ingredients:

  • 1/2 cup dry sherry or white wine
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 lb boneless chicken breast or tofu, cut into bite-sized pieces
  • 2 tablespoons sesame oil
  • 3 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 3 green onions, sliced, for garnish
  • Cooked rice or noodles, for serving

Instructions:

  1. In a small bowl, combine dry sherry, rice vinegar, and soy sauce for the Shaoxing substitute. Set aside.
  2. Toss chicken or tofu in half of the homemade Shaoxing substitute and let it sit for about 10 minutes.
  3. Heat sesame oil in a wok or large skillet over medium-high heat.
  4. Add marinated protein to the wok; cook until browned and cooked through (about 5-7 minutes). Remove and set aside.
  5. In the same wok, add garlic and ginger; sauté for 30 seconds until fragrant.
  6. Add mixed vegetables; stir-fry for 3-5 minutes until just tender but still crisp.
  7. Return the protein to the wok and pour in the remaining Shaoxing substitute and soy sauce.
  8. Add cornstarch mixture to the wok; stir until sauce thickens and coats everything (about 2 minutes).
  9. Garnish with green onions and serve hot over cooked rice or noodles.