| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boned chicken breast |
| 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 |
Sliced bamboo shoots |
| 1/4 |
c |
Water |
| 1 |
ts |
Cornstarch mixed with 3 Tbl. |
| 1 |
ds |
Pepper |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Poach the chicken for 20 minutes, allow it to cool and slice into pieces
1/8 x 1 1/2 x 1. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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