| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Poultry, Chinese |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken breasts |
| 1/2 |
|
Egg white |
| 1 |
ts |
Cornstarch |
| 1 |
pn |
Salt |
|
|
Oil for fying |
| 3 |
|
Green peppers |
| 3 1/2 |
oz |
Bamboo shoots (parboiled) |
| 2 |
oz |
Cashew nuts |
| 1 |
ts |
Garlic, chopped |
| 1 |
tb |
Rice wine |
| 1 |
pn |
Msg (optional) |
| 1 |
tb |
Soybean paste |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1/2 |
tb |
Vinegar |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
SAUCE
1. dice the chicken breasts into 1/2 inch pieces. dip
in the egg white and then in the cornstarch mixed with
a pinch of salt. 2. heat some oil until fairly hot and
fry the diced chichen. drain. 3. slice the peppers in
half vertically. remove the seeds , stems and pith.
cut into 1/2 inch squares. 4. cut the parboiled bamboo
shoots to the same size as the peppers. mix the sauce
ingredients together in a bowl. 5. fry the cashew nuts
in moderately hot oil until they are lightly browned
and crunchy. 6. heat 2 tb of oil in the wok and stir
fry the garlic, bamboo shoots and the peppers and stir
fry. 7. add the chicken and cashew nuts, sprinkle with
rice wine, and pour in the sauce. stir fry all the
ingredients briefly over a high heat and add a pinch
of msg (optional) to heighten the flavor.
Mara Kent
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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