1/2 cup safflower oil
1/2 cup white sugar
2 cloves garlic, minced
2 pounds fresh broccoli, sliced
1/2 pound fresh mushrooms, sliced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup red wine
3/4 cup water
2 pounds dried bok choy
1 pound boneless chicken breast halves
1 teaspoon grated fresh ginger root
In a small bowl, mix 1/2 cup safflower oil, sugar, garlic, chopped broccoli, mushrooms, salt, pepper and wine. Mix thoroughly.
Heat a large skillet or saucepan over a medium heat. Add broccoli and saute until golden brown. Stir the safflower mixture and water into the skillet or saucepan. Cover, turn to coat and simmer over medium heat for 5 minutes, or until water increased to about 1/2 cup. Add chicken. Saute until chicken is cooked.
Refrigerate until cool enough to handle (prevent self-stirring) and place chicken in the refrigerator. Meanwhile, place orange slices on each breast to serve with garnish and garnish with red slices. Garnish with spoonfuls of sauce.