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.

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