| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Raw chicken, cut into 2/3" cubes |
| 1 | Egg white | |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 3 | tb | Peanut oil, divided |
| Several dashes garlic salt | ||
| 1 | ds | Ground ginger |
| 5 | tb | Diced celery |
| 2 | tb | Chopped onions |
| 2 | tb | Diced green pepper |
| 1/4 | c | Chopped carrots |
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | c | Sliced water chestnuts |
| 1/2 | c | Diced bamboo shoots |
| 2 | tb | Dry white wine |
| 2 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Sesame oil |
| 1/4 | ts | White pepper |
INSTRUCTIONS
SAUCE Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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