Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Halved almonds |
\N \N | Oil |
\N \N | Cornstarch |
1 tablespoon | Sherry |
1 tablespoon | Oyster sauce |
\N \N | Salt |
½ teaspoon | Sugar |
1 pounds | Boneless chicken breast cubed |
2 teaspoons | White wine |
½ \N | Egg white |
\N \N | Pepper |
¼ pounds | Chinese pea pods |
2 \N | Water chestnuts; sliced |
¼ cup | Thinly sliced bamboo shoots |
24 \N | Fresh button mushrooms OR- Canned button mushrooms |
Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, ½ teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.
Created by: David Lee, Chinese Arts Council (C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 09-26-94