| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Poultry, Main dish, Oriental | 2 | Servings |
INGREDIENTS
| 1 | c | Chicken breast diced |
| 1/2 | c | Pine nuts |
| 1/2 | c | Bamboo shoots, diced |
| 2 | tb | Garlic, minced |
| 2 | tb | Green onions, finely chopped |
| 4 | tb | Vegetable oil —-chicken marinade—— |
| 1 | tb | Corn starch |
| 2 | tb | Water |
| 1 | tb | Chinese wine |
| 2 | ts | Soy sauce ———sauce———— |
| 1 | tb | Soy sauce |
| 1 | tb | Water |
| 2 | ts | Hoisin sauce |
| 1 | ts | Oyster sauce |
| 1 | ts | Chili bean sauce |
| 1 | ts | Sugar |
| 1 | ts | Sesame oil |
INSTRUCTIONS
Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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