| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese, Main dishes, Poultry | 3 | Servings |
INGREDIENTS
| 3 | tb | Peanut oil |
| 1/2 | Chicken breast, 1/2 in. cubes | |
| 1 | md | Yellow onion, diced |
| 2 | Ribs celery, diced | |
| 1 | cn | (8 oz.) bamboo shoots, diced |
| 1 | cn | (8 oz.) water chestnuts, diced |
| 1 | md | Green pepper, diced |
| 1 | cn | (4 oz.) mushrooms, stems & pieces |
| 4 | tb | Water |
| 1 | tb | Soy sauce |
| 1 1/2 | tb | Cornstarch |
| 1/2 | c | Water |
| 1 | pk | (2 oz) almond slivers, toasted |
INSTRUCTIONS
Make cooking sauce by combining the soy sauce, 1/2 C water, and the cornstarch and set aside. Heat 3 T oil till smoking then add onion and chicken. Stir fry 3 min. Add celery and stir fry 1 min. Add bamboo shoots, water chestnuts, green pepper, mushrooms and 4 T water. Stir well then put lid on wok and steam for 2 min. stirring occasionally. Add cooking sauce and bubble until thick then stir in almonds and place in serving dish. Recipe by: TaktEZ@aol.com Posted to MC-Recipe Digest V1 #637 by TaktEZ@aol.com on Jun 7, 1997
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