SAUCE
Mix the above ingredients well and set aside. Cook chicken in a little oil
and minced garlic. When the chicken is no longer pink, add the bamboo
shoots and the green pepper to the wok (or fry pan if you don't have a
wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar
over the chicken/veggie mixture and cook another minute. Add nuts and cook
another minute. Pour sauce over the contents of wok and cook until heated
through. Serve over hot cooked rice with a nice side dish liked my Szechuan
Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN
GRUBER (PXSM21A)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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