| 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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