| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1 | c | Sliced chicken breast |
| 1/2 | c | Pea pods |
| 1/2 | c | Whole button mushrooms |
| 1/2 | c | Bamboo shoots |
| 1 | c | Canned chicken broth |
| 1/2 | c | Cooked cashew nuts |
| 1/2 | ts | Monosodium Glutamate; optional |
| 1/4 | ts | Sugar |
| 1/2 | ts | Cornstarch |
INSTRUCTIONS
Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately. MADAME WU'S GARDEN WILSHIRE BLVD.,LOS ANGELES From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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