| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Oriental, Poultry, Meats, Wok | 5 | Servings | |
INGREDIENTS
| 1 | c | Chicken, diced |
| 1 | lg | Onion, diced |
| 1 | c | Celery, diced |
| 1 | c | Bamboo shoots, diced |
| 1/2 | c | Water chestnuts, diced |
| 1 | Green pepper, diced | |
| 1/2 | c | Mushrooms, diced |
| 1/2 | c | Almonds, toasted |
| 3 | tb | Oil |
| Salt | ||
| Pepper | ||
| 1 | tb | Soya sauce |
| 1 1/2 | tb | Corn starch, dissolved in |
| 1/2 | c | Water |
INSTRUCTIONS
1. Prepare and dice all ingredients. Toast almonds in oven. Reserve. 2. Heat oil in wok to smoking point, add chicken and onions to it, stir fry 3 minutes, add celery to all the rest of the ingredients except for the almonds and corn starch solution. Stir everything well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir. At end of cooking time, uncover wok, add thoroughly mixed corn starch solution, cook until gravy forms. Place ingredients in serving platter. Sprinkle with almonds. NOTE: Chicken may be replaced by shrimps or pork in above recipe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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