| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
Chinese |
Chicken, Chinese |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breasts |
| 4 |
ts |
Cornstarch; divided |
| 1 |
|
Clove garlic; minced fine |
| 1 |
ts |
Sugar |
| 1 |
|
Egg white |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
Dry sherry |
| 3/4 |
c |
Sliced bamboo shoots |
| 1 |
ts |
Grated peeled fresh gingeroot |
| 1/4 |
c |
Diced green chilies |
| 2 |
tb |
Chopped green onion |
| 1/2 |
c |
Roasted; skinned peanuts |
INSTRUCTIONS
DIRECTIONS
Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add
egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add
chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon
or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all
remaining ingredients except green onion with remaining 2 tsp. cornstarch
and add to wok or pan. 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. (66 min left), (H)elp, More? Converted by
MMCONV vers. 1.10
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
A Message from our Provider:
“People disappoint. God doesn’t.”