| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken stock |
| 2 |
ts |
Soy sauce |
| 2 |
ts |
Corn starch |
| 1/4 |
ts |
Sugar |
| 1 |
pn |
Pepper |
| 3/4 |
lb |
Skinned, raw chicken |
| 4 |
|
Water chestnuts |
| 1/2 |
c |
Bamboo shoots, diced |
| 1/4 |
c |
Veg oil |
| 2 |
sl |
Ginger |
| 1/4 |
c |
Onion, diced |
| 1/2 |
lb |
Bok choy or nappa |
| 1/4 |
lb |
Snow peas |
| 1/4 |
c |
Celery, diced |
| 1/2 |
c |
Almonds, blanched |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
MM BY H PEAGRAM
SAUCE
STIR FRY
Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch. Set
aside.
Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water
Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas.
Combine diced vegetables, snow peas, bamboo shoots and celery.
Heat wok over high heat til drop of water sizzles into steam. Add oil, heat
and add almonds; stir fry for about 2 min or til just golden. With slotted
spoon, remove almonds and set aside.
Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger
and add chicken. Stir fry for 2 minutes. Add all vegetables and toss to
coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam
for 2 minutes or til vegetables are tender but crisp and chicken cooked
through.
Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds
or til ingredients are glazed. Transfer to heated platter and serve topped
with almonds. Serve over rice.
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