INGREDIENTS

INSTRUCTIONS

ds Freshly ground pepper 1 tb Vegetable oil 1 c Raw cashews 1/2 ts
Salt 1/4 c Vegetable oil 6 Green onions; - chopped with 2 tb -tops
reserved 1 lg Green pepper; - seeded and -cut in 1/2 inch squares 4  oz
Can button mushrooms - drained, liquid reserved 1 tb Hoisin sauce  2 ts
Chili pepper paste; or 1 ts - dried red peppers; chopped 1/2 c  Chicken
stock 1 tb Cornstarch 1 tb -cold water 1 tb Soy sauce Mix egg  white,
cornstarch, salt, ginger, soy sauce and pepper in a medium  bowl; stir
in chicken; cover and refrigerate for 30 minutes. Heat 1  tbsp oil in
wok; stir-fry cashews until light brown, about 1 minute;  drain on
paper towels; sprinkle with 1/2 tsp salt. Heat 2 tbsp oil in  wok until
hot; add chicken; stir-fry until chicken turns white, about  3 minutes;
remove and set aside. Heat 1 tbsp oil until hot; add green  onions,
green pepper, mushrooms, hoisin sauce and chili paste;  stir-fry 1
minute; add chicken, chicken stock, reserved mushroom  liquid; heat to
boiling. Mix 1 tbsp cornstarch, water and soy sauce;  stir into chicken
mixture; cook and stir until thickened, about 1  minute; stir in
cashews and heat through. Remove to serving platter  and garnish with
reserved onion tops.  Chuck in Pok Tuesday 02:23 pm 11/23 C.OZBURN on
GEnie Formatted by  Elaine Radis BGMB90B; December, 1993 Posted on
Prodigy; November, 1993  Posted to CHILE-HEADS DIGEST V3 #, converted
by MM_Buster v2.0l.

A Message from our Provider:

“Pro-Choice: Everyone should choose Eternal Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 157
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 48.7mg
Sodium: 475.1mg
Potassium: 159.6mg
Carbohydrates: 14.8g
Fiber: <1g
Sugar: 8.6g
Protein: 18.4g