| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
lb |
Boned chicken breast; cut into thin strips |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Snow peas |
| 1/4 |
lb |
Small mushrooms |
| 2 |
oz |
Bamboo shoots |
| 2 |
c |
Chicken broth |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1 1/4 |
c |
Roasted walnuts; coarsely chopped |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Water |
INSTRUCTIONS
Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom
of the pan. Add the chicken strips and salt and stir-fry for 2 to 3
minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth.
Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts.
Stir well and add the cornstarch mixed with water. Cook just until slightly
thickened. Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite recipe.
IMPERIAL PALACE
CHINATOWN, SAN FRANCISCO
WINE: GRGICH HILLS CHARDONNAY 81
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”