| 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. jphelps@shell.portal.com or
jphelps@best.com
Posted to MM-Recipes Digest V3 #313
Date: Thu, 14 Nov 1996 18:51:06 -0500
From: Walt Gray <waltgray@mnsinc.com>
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