| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
Low-cal, Cyberealm, Mom’s best |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken breasts skinned |
| 4 |
ts |
Cornstarch, divided |
| 1 |
|
Egg white |
| 2 |
tb |
Vegetable oil |
| 3/4 |
c |
Thinly sliced drained canned bamboo shoots |
| 1/4 |
c |
Diced green chiles |
| 1/8 |
c |
Shelled roasted peanuts |
| 1 |
|
Clove garlic, minced fine |
| 1 |
ts |
Sugar |
| 2 |
tb |
Light soy sauce |
| 3 |
tb |
Dry sherry |
| 2 |
tb |
Finely chopped green onions |
| 1 |
ts |
Grated peeled fresh ginger |
INSTRUCTIONS
1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
white and mix again.
2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo
shoots and stir fry for about 3 minutes (using a wooden spoon or
wooden fork). Add chiles and peanuts; stir fry for 2 minutes.
3. Combine all remaining ingredients except green onion with remain-
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce
is thick and smooth and mixture is well-blended. Add green onion.
Stir-fry 30 seconds to warm onions. Serve immediately.
Food exchanges per serving: 4 meats, 1 vegetable
1 serving is 2/3 cup. This recipe yields 4 cups.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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