| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Fish, Poultry, Ethnic, Kooknet, Cyberealm |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Walnut halves |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 1/2 |
lb |
Shrimp or skinned, boned |
|
|
Chicken breast cut into |
|
|
Strips |
| 2 |
tb |
Peanut oil |
| 3 |
|
Small heads chinese cabbage, |
|
|
Cut crosswise into 1/8 inch- |
|
|
Thick slices |
| 6 |
|
Stalks celery, cut into 2- |
|
|
Inch julienned pieces |
| 2 |
lg |
Onions, cut in half and |
|
|
Sliced thin |
| 1 |
lb |
Snow peas or sugar snaps |
| 1 |
|
8 oz can sliced water |
|
|
Chestnuts, drained |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Fresh tarragon,chopped |
INSTRUCTIONS
In small saucepan, boil walnuts in enough water to cover for 3 minutes;
rinse in cold water, drain and set aside. In small bowl, combine soy sauce,
cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken
strips and toss to coat; set aside. Heat large wok or skillet over
medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until
tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts
to wok and saute until lightly browned. Add a bit more oil if necessary.
Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and
water chestnuts with reserved vegetables and set aside. Heat remaining oil
until very hot. Remove shrimp or chicken from marinade, allow excess to
drip off, and reserve marinade. Stir-fry shrimp or chicken strips until
cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook
until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss
and heat through. Stir in tarragon and serve immediately over steamed rice
or crisp noodles.
Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New
York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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