| 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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