| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chicken, Poultry, Vegetables, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Sherry or dry red wine |
| 1/3 |
c |
Soy sauce |
| 1/2 |
c |
Chicken broth |
| 1 1/2 |
ts |
Sesame oil |
| 3 |
tb |
Vegetable oil |
|
|
(or peanut oil) |
| 3 |
|
Boneless chicken breasts, |
|
|
Skinned, cut into strips |
| 1/3 |
c |
Cashews |
| 1/2 |
c |
Broccoli florets |
| 7 |
oz |
Can bamboo shoots, |
|
|
Drained and sliced |
| 6 |
|
Green onions, |
|
|
Sliced diagonally |
INSTRUCTIONS
Blend the cornstarch with the sherry and broth; set aside. Heat the sesame
oil and vegetable oil in wok or heavy skillet, stir fry the chicken and
cashews until the chicken is golden and the cashews are lightly browned.
Add the broccoli, bamboo shoots and the green onions and stir fry for 3-4
minutes, til broccoli is cooked. Pour the cornstarch mix into the wok and
stir until the sauce boils for a minute, stirring constantly to coat.
Julie Michigan, USA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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