| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1/2 |
c |
Bamboo shoots |
| 1/2 |
c |
Celery |
| 1/2 |
c |
Snow peas |
| 1/2 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
1. Skin and bone chicken; then dice. Dice bamboo shoots and celery. Stem
snow peas. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (about 2 minutes).
3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat
quickly. Then cook, covered, over medium heat until vegetables are done (2
to 3 minutes). Meanwhile blend cornstarch and cold water to a paste.
4. Add snow peas, then soy sauce and sugar to pan; stir in 1 minute. Then
stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. For the snow peas, substitute water chestnuts, diced; add with other
diced vegetables.
2. For the celery, substitute Chinese cabbage stems.
3. In step 3, add 1/2 cup canned button mushrooms.
4. At the end of step 4, garnish with 8 to 10 whole almonds, blanched and
toasted.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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