Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | VEGETABLE OIL |
½ teaspoon | SALT |
1 cup | SLICED CHICKEN BREAST |
½ cup | PEA PODS |
½ cup | WHOLE BUTTON MUSHROOMS |
½ cup | BAMBOO SHOOTS |
1 cup | CANNED CHICKEN BROTH |
½ cup | COOKED CASHEW NUTS |
½ teaspoon | MONOSODIUM GLUTAMATE (OPTIONAL) |
¼ teaspoon | SUGAR |
½ teaspoon | CORNSTARCH |
Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ ½ tsp.
water to form a paste and add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES