Chicken Vegetable Stir-Fry

Ingredients

• 4  skinned and boned chicken breast halves cut into 1/2-inch-thick strips
• 2 tablespoons cornstarch divided
• 0.3 cup sesame oil dark divided
• 1 tablespoon cooking sherry dry
• 2  to 3 garlic cloves minced
• 1.5 tablespoons soybean miso 
• 4  to 6 mushrooms dried black
• 6 cups napa cabbage shredded
• 1 large onion chopped
• 1 tablespoon oyster sauce 
• 0.3 cup lite soy sauce divided
• 1 teaspoon sugar 
• 1 cup water hot
• 2 tablespoons water 

Equipment

• frying pan
• wok

Directions

1. Soak mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup liquid. Chop mushrooms; set aside. Toss chicken with 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside.
2. Mash together remaining 2 tablespoons soy sauce, reserved liquid, black beans, and next 3 ingredients; set aside.
3. Heat 2 tablespoons oil in a skillet or wok over medium-high heat 2 minutes.
4. Add chicken, and stir-fry 5 minutes.
5. Remove from skillet, and set aside.
6. Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes.
7. Add onion, and stir-fry 1 minute and 30 seconds; add garlic, and stir-fry 30 seconds.
8. Add mushrooms, and stir-fry 1 minute.
9. Add chicken and cabbage, and stir-fry 30 seconds.
10. Stir together remaining 1 tablespoon cornstarch and 2 tablespoons water until smooth.
11. Add cornstarch mixture and bean mixture to skillet; bring to a boil. Boil 1 minute.