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1 ½ libras de pechuga de pollo (cortada en tiritas)
1 taza de vainitas tipo chinas
1 taza de hongos frescos laminados
1 taza de brócoli (cortado en florcitas)
1 zanahoria laminada
3 cucharadas de aceite vegetal o de maní
2 dientes de ajo (machacados)
2 cucharadas de jengibre picadito
2 cucharadas de puerro picado
Sal y pimienta al gusto
Semillitas de sésamo
¾ taza de agua
2 cucharadas de salsa de soya
1 cucharada de fécula de maíz
2 cucharadas de vinagre de arroz
½ cucharadita de aceite de sésamo (o ajonjolí)
1 cucharadita de sal
½ cucharadita de azúcar
Preparación
Sazonamos las tiras de pechuga con un poco de sal y pimienta.
En un wok o sartén grande, cocinamos por un par de minutos las tiras de pollo con una cucharada de aceite vegetal.
Retiramos el pollo y reservamos.
Dejamos calentar el wok o sartén a fuego alto; luego bajamos el fuego y agregamos 2 cucharadas de aceite vegetal y ponemos a cocer el ajo, el jengibre, el puerro y una pizca de sal.
Agregamos los vegetales comenzando siempre con los vegetales que requieren mayor cocción: Brócoli, vainitas, zanahoria y hongos.
Dejamos cocinar hasta que estén tiernos y crujientes, unos 2 minutos.
Incorporamos las tiras de pollo y dejamos cocinar por unos 3 minutos más, siempre a fuego medio.
Luego agregamos la salsa.
Al momento de servir espolvoreamos semillitas de sésamo naturales y un toque de puerro recién picadito.
PARA LA SALSA BASE: Caliente el agua y diluya la cucharada de fécula de maíz.
Teniendo esto listo, incorpore el resto de los ingredientes y forme un aderezo suave y ligero.