| 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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