| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Oriental, Family & fr |
2 |
Servings |
INGREDIENTS
| 1 |
|
Whole skinless boneless chicken breast; cut into 1/2" cubes |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Sherry |
| 2 |
tb |
Oil |
| 1 |
c |
Walnuts; coarsely chopped |
| 1 |
ts |
Minced ginger root |
| 1/2 |
c |
Bamboo shoots; sliced |
| 1/4 |
c |
Chicken stock |
INSTRUCTIONS
In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat.
Allow to stand 15 minutes, stirring occasionally.
Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3
minutes. Remove and drain.
Increase temperature setting to 375 degrees. Add ginger, stir fy 30
seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add
bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients.
Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce
setting to warm for serving.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998
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