| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, China | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken breast; boned |
| 12 | Snow peas | |
| 1/2 | c | Button mushrooms |
| 1/2 | lb | Chinese cabbage (bok choy) |
| 4 | Water chestnuts | |
| 2 | tb | Peanut oil |
| 3/4 | ts | Salt |
| 1/4 | c | Bamboo shoots; sliced |
| 1/4 | c | Water |
| 1 | ts | Cornstarch mixed with 3 Tbl* |
| 1 | ds | Pepper |
| 1/4 | ts | Sugar |
INSTRUCTIONS
*water or sherry The following is from The Gourmet Chinese Regional Cookbook; Castle Press, 1982: Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1-inch. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. Yield: 2-4 servings. MICHAEL KEAN (VMXV03A), Prodigy From the MM database of Judi M. Phelps. [email protected] or [email protected] Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 18:51:06 -0500 From: Walt Gray <[email protected]>
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