| 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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