| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Chicken breast, boneless |
| 1 |
|
Egg white |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
;Water, cold |
| 5 |
tb |
Oil, peanut |
| 1 |
|
Onion, med; chopped |
| 4 |
|
Celery stalk |
| 1/4 |
ts |
Garlic powder |
| 1 |
c |
Bamboo shoot, sliced; draine |
| 2 |
tb |
Chili sauce |
| 2 |
|
Japon pepper, dried; crushed |
| 1 |
tb |
Chicken bouillon |
| 1/3 |
c |
;Water |
| 3/4 |
c |
Cashews; chopped |
INSTRUCTIONS
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix
cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix
instant bouillon and 1/3 cup water together; set aside. Heat oil in wok
over medium high heat until hot. Cook and stir chicken in oil until
chicken turns white; remove chicken from skillet with a slotted spoon. Cook
& stir onion/celery mixture in oil until onions are semi-transparent. Stir
in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1
minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce
mixture; cook and stir until thickened, about 30 seconds. Stir in cashews.
Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 02 JUL 95 095759
~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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