- 2 tablespoons chile-garlic sauce
- 1 tablespoon rice-wine vinegar or distilled white vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 teaspoons peanut oil or canola oil
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 3 cups broccoli florets
- 3 cups sliced bok choy
- 1 cup sliced shiitake mushrooms
- 2 cups cooked dark poultry meat, such as duck, goose or turkey thighs
- Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chile-garlic sauce mixture and stir until slightly thickened, about 1 minute. Serve immediately.