| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Egg; beaten |
| 1/4 |
c |
Oil + 2 TB Oil |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
lb |
Chicken; boneless, skinless cut into 1/2-inch cubes |
| 1/2 |
c |
Waterchestnuts; sliced |
| 4 |
oz |
Mushrooms; sliced |
| 1 |
cn |
Bamboo shoots |
| 1/4 |
lb |
Bean sprouts |
| 4 |
oz |
Snow peas (optional) |
| 3 |
tb |
Kahlua MIXED WITH |
| 1 |
ts |
Cornstarch |
| 1 |
c |
Cashews |
INSTRUCTIONS
Coat chicken in mixture of egg, 2 tsbp oil and the cornstarch. Heat the
remaining oil in a wok. Add chicken, stir well. Cook until golden brown.
Remove chicken to plate or bowl. Drain well. Leaving very little oil in the
wok, add all the vegetables. Stir-fry for 3-5 minutes. Add
kahlua-cornstarch mixture, stir well. Simmer and add the chicken back in.
Add the cashews. Stir well. Transfer to a heated serving platter. Makes 4-6
servings ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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