| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
China, Poultry, Chicken, Update, Archived |
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken-breast halves; skinned, boned, and cubed into 3/4 in cubes |
| 1 |
|
Egg white |
| 1 |
|
Tb Corn starch |
| 2 |
|
Tb Vegetable oil |
| 1 |
c |
Unsalted peanuts or cashews |
| 2 |
|
Scallions; sliced |
| 2 |
|
Tb Dry sherry |
| 2 |
|
Tb Hoisin sauce |
| 4 |
|
Tb Black bean sauce 1/2 tsp. chili paste |
| 1 |
|
Tb Vinegar |
| 1 |
ts |
Sugar |
INSTRUCTIONS
YIELD: 1 SERVINGS
Combine the cubed chicken with the egg white and cornstarch. Refrigerate
for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until
done. Add nuts, scallions, and remaining ingredients. Heat thoroughly and
serve at once with rice. ++++-
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”