| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Chinese5 |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 1/3 |
c |
Soy sauce |
| 2 |
tb |
Light Molasses |
| 2 |
|
Garlic cloves |
| 2 |
ts |
Ground ginger |
| 2 |
ts |
Dry mustard |
| 5 |
|
Chicken Breasts; cut in strips |
|
|
Boneless/skinless |
| 1/2 |
c |
Bamboo shoots; canned, sliced |
| 1/2 |
c |
Snow peas |
| 4 |
|
Green Onions; sliced |
|
|
Cooked rice |
INSTRUCTIONS
Combine first 6 ingredients in bowl. Add chicken to marinade and stir.
Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half
of marinade in Wok over medium-high heat. Add chicken and stir-fry 4
minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green
onion, stir fry until chicken is cooked through, about 1 minute. Serve with
rice. Jeff Viets
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”