Each soy sauce, cornstarch, dry sherry & water dash of white pepper
1 1/2
lb
Chicken breasts, skinned, boned, and cut in bite-siz pieces
3 1/2
tb
Salad oil
1
sm
Clove garlic, minced
1/2
c
Sliced bamboo shoots
1/4
lb
Snow peas, ends and strings removed Cooking sauce –
1/2
c
Water
1
tb
Dry sherry
2
tb
Oyster sauce
1/4
ts
Sugar
1
ts
Sesame oil
1
tb
Cornstarch
INSTRUCTIONS
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add chicken
and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from
pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and
bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan
appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few
drops more water if pan appearas dry. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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