| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Egg; beaten |
| 1/4 | c | Oil + 2 TB Oil |
| 2 | tb | Cornstarch |
| 1 1/2 | lb | Chicken; boneless, skinless cut into 1/2-inch cubes |
| 1/2 | c | Waterchestnuts; sliced |
| 4 | oz | Mushrooms; sliced |
| 1 | cn | Bamboo shoots |
| 1/4 | lb | Bean sprouts |
| 4 | oz | Snow peas (optional) |
| 3 | tb | Kahlua MIXED WITH |
| 1 | ts | Cornstarch |
| 1 | c | Cashews |
INSTRUCTIONS
Coat chicken in mixture of egg, 2 tsbp oil and the cornstarch. Heat the remaining oil in a wok. Add chicken, stir well. Cook until golden brown. Remove chicken to plate or bowl. Drain well. Leaving very little oil in the wok, add all the vegetables. Stir-fry for 3-5 minutes. Add kahlua-cornstarch mixture, stir well. Simmer and add the chicken back in. Add the cashews. Stir well. Transfer to a heated serving platter. Makes 4-6 servings --- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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