| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg White |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
lb |
Chicken Breasts, Skinned, Boned & Cut Into 1" Cubes |
| 1/4 |
c |
Soy Sauce |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Dry Sherry |
| 2 |
tb |
Cider Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Peanut Oil |
| 2/3 |
c |
Unsalted Cashews |
| 1 |
|
Inch Square of Ginger, Peeled & Quartered |
| 2 |
|
Scallions, Peeled & Sliced |
| 8 |
oz |
Canned Water Chestnut, Drained & Sliced |
| 1 |
md |
Green Bell Pepper, Cored, Seeded & Sliced |
|
|
White Rice, Cooked |
INSTRUCTIONS
Lightly beat the egg white in a small bowl. Add the first measures of soy
sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly. Let stand
for 15 minutes. Combine the second measure of soy sauce, the second measure
of cornstarch, the sherry, cider vinegar and sugar in a second small bowl.
Mix very well. Set the sauce aside. Heat the oil in a large wok or skillet
over medium heat. Add the cashews. Stir fry for about 1 minute. Use a
slotted spoon to remove the cashews. Set aside. Discard 1/3 of the oil. Add
the ginger, sliced scallions and water chestnuts to the wok. Stir fry for 1
minute. Add the chicken cubes, green pepper and sauce. Cook, stirring
constantly, until thickened. Discard the ginger pieces. Return the cashews
to the wok. Serve over hot, cooked white rice.
Posted to EAT-L Digest 10 Sep 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 10 Sep 1996 10:15:12 -0800
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”