| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 3 | Servings | |
INGREDIENTS
| -Chicken – | ||
| 4 | Medium-size dried mushrooms | |
| 2 | ts | Each soy sauce, cornstarch, dry sherry & water dash of white pepper |
| 1 1/2 | lb | Chicken breasts, skinned, boned, and cut in bite-siz pieces |
| 3 1/2 | tb | Salad oil |
| 1 | sm | Clove garlic, minced |
| 1/2 | c | Sliced bamboo shoots |
| 1/4 | lb | Snow peas, ends and strings removed Cooking sauce – |
| 1/2 | c | Water |
| 1 | tb | Dry sherry |
| 2 | tb | Oyster sauce |
| 1/4 | ts | Sugar |
| 1 | ts | Sesame oil |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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