Velveted Chicken or Shrimp Stir-Fry with Lemon Sauce

Ingredients

• 1 Tbs. sugar
• ½ tsp. kosher salt
• 3 Tbs. corn, peanut, or canola oil
• 1 small yellow onion, cut in half and then in thin wedges
• 1 small red bell pepper, cut in ¼-inch strips
• 6 oz. baby bok choy or Napa cabbage, sliced into wide ribbons (leave the small, tender bok choy leaves whole)
• 1 lb. velveted chicken, shrimp or scallops
• + 12 more ingredients
• • Cooked rice or par-cooked Chinese egg noodles (see note above).
  • Finely grated zest of 1 scrubbed lemon
  • ¼ cup fresh lemon juice
  • 2 Tbs. soy sauce
  • ½ cup unsalted homemade or low-salt anned chicken stock
  • 1-½ tsp. cornstarch dissolved in 2 Tbs. cold chicken stock or water
  • 1 small leek (white and light green parts), halved lengthwise, cut crosswise into ¹/₈-inch slices, and rinsed well
  • 3 Tbs. scallion (green and white parts), cut into thin rings
  • 6 oz. asparagus, trimmed and cut on an exaggerated diagonal in 1-inch lengths
  • 2 tsp. finely chopped fresh ginger
  • ¼ to ½ tsp. dried red chile flakes
  • 2 tsp. finely chopped garlic

In a small dish, combine the garlic, ginger, scallion, and chile flakes; set aside. In a small bowl, combine the lemon juice, zest, soy sauce, sugar, salt, and stock; set aside

View full recipe at Fine Cooking