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Peaches
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Qi, Baishi
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Peach and Ginger Chicken Stir-fry

Summer Fruit – A Country Garden Cookbook
by Edon Waycott, 1995, HarperCollins, San Francisco

"Peaches and ginger are natural partners. Combine them with strips of
boneless chicken and Asian seasonings for a quick meal made in a wok
or skillet. For variety, toss in a cup of frozen green peas in the last
minutes of cooking."

4 boneless, skinless chicken breast halves
(approximately 1 1/2 pounds)
1 egg white
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons mirin (Japanese sweet
rice wine) or sherry
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
3 unpeeled ripe peaches, cut into sixths
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped roasted
cashews (optional)
Steamed rice, for accompaniment

Cut the chicken into 1/2-inch strips. In a medium-sized bowl, toss the
chicken with the egg white, cornstarch and salt. Set aside.
In a small bowl, stir together the mirin, vinegar and soy sauce.
Heat the oil in the wok or heavy skillet, and over moderate heat, sauté
the ginger and garlic until fragrant. Turn the heat to high, add the chicken
and cook quickly until opaque. Add the peaches, stirring and scraping the
bottom of the wok constantly, and sauté until lightly browned. Add the
mirin mixture and cook approximately 2 minutes until the ingredients are
well coated and the liquid has thickened. Sprinkle with the mint, cilantro,
and cashews, if using, and serve with steamed rice. Serves 4.

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