| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
2 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken, Uncooked Diced |
| 1 |
T |
Peanut Oil |
| 1 |
t |
Light Soy Sauce |
| 1 |
T |
Dark Soy Sauce |
| 1 |
t |
Cornstarch |
| 2 |
T |
Peanut Oil |
| 1 |
T |
Dark Soy Sauce |
| 1 |
|
Clove Garlic, Crushed |
| 1 |
c |
Green Bell Pepper, Cored |
|
|
Seeded & Cut Into 1/2" |
|
|
Pieces |
| 1 |
c |
Canned Sliced Bamboo Shoots |
| 1 |
c |
Sliced Water Chestnuts |
| 1/2 |
c |
Black Mushrooms |
| 2 |
t |
Chinese Chili Paste w/Garlic |
| 1/4 |
t |
Chinese Five Spice |
| 1/2 |
c |
Roasted Peanuts, Unsalted |
INSTRUCTIONS
Soak the black mushrooms in hot water for 15 minutes. Rinse
thoroughly. Blot dry. Dice. Set aside. Combine the first measure of
peanut oil with the light soy sauce, the first measure of dark soy
sauce and the cornstarch. Blend thoroughly. Marinate the chicken in
the mixture for 1 hour. Heat the wok. Add the second measure of peanut
oil. Swirl the garlic clove over the bottom and sides. Discard the
garlic. Add the chicken. Stir fry for 1 minute. Add the green bell
pepper, bamboo shoots, water chestnuts, black mushrooms, peanuts, the
second measure of dark soy sauce and the chili paste with garlic. Stir
fry for 2 minutes. Add the Chinese five spice. Stir fry for 1 minute.
Serve immediately. Posted to EAT-L Digest 10 Sep 96 From: Joel
Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Tue, 10 Sep 1996 10:15:12
-0800
A Message from our Provider:
“To ignore our Creator is the height of selfishness”