INGREDIENTS

INSTRUCTIONS

In a bowl whisk together the egg white and 1 tablespoon of the
cornstarch, add the chicken, and let the mixture stand for 10
minutes. In a large saucepan of boiling salted water cook the
Brussels sprouts for 2 1/2 minutes, or until they are just
crisp-tender, drain them in a colander, and refresh them under cold
water.
Heat a wok over moderately high heat and in it heat the peanut oil
until it is hot but not smoking. Add the chicken, drained, stir-fry
it for 45 seconds to 1 minute, or until it is opaque and just firm,
and transfer it with a slotted spoon to a bowl. Heat the oil
remaining in the wok until it is hot but not smoking and in it
stir-fry the shallot, the garlic, and the gingerroot for 30 seconds.
Add the bell pepper and stir-fry the mixture for 2 minutes. Add the
scallions and the Brussels sprouts and stir-fry the mixture for 1
minute. In a small bowl whisk together the soy sauce, the sugar, the
vinegar, the broth, the sesame oil, the remaining 1 teaspoon
cornstarch, and the cold water, make a well in the center of the
vegetables, and whisk the soy sauce mixture into the well. Bring the
liquid to a boil, stir together the vegetable mixture to combine it
well,and simmer it for 1 minute. Stir in the chicken and the water
chestnuts, season the stir-fry with salt and pepper, and cook it for
30 seconds, or until the chicken is heated through.
Serves 6.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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