| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Poultry, To send |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried Mushrooms |
| 1 |
|
Whole Boneless Skinless Chicken Breasts, bite size pieces |
| 1 |
ts |
Cornstarch |
| 3 |
tb |
Soy Sauce |
| 1 |
tb |
Cooking Oil |
| 1 |
|
Clove Garlic; minced |
| 1 |
lg |
Green Pepper; cut in 1/2" pieces |
| 1/2 |
c |
Bamboo Shoots; halved lengthwise |
| 2 |
tb |
Peanuts; chopped |
| 1/4 |
ts |
Crushed Red Pepper |
INSTRUCTIONS
Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain
well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces.
Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside.
Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green
pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min.
Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into
chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo
shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at
once.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland
<kirkland@gj.net> on Oct 26, 1997
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