Yield: 3 servings
|4 \N||Medium-size dried mushrooms|
|2 teaspoons||Soy sauce|
|2 teaspoons||Dry sherry|
|1 dash||Of white pepper|
|1½ pounds||Chicken breasts **|
|3½ tablespoon||Salad oil|
|1 small||Clove garlic, minced|
|½ cup||Sliced bamboo shoots|
|¼ pounds||Snow peas **|
|\N \N||Cooking Sauce|
|1 tablespoon||Dry sherry|
|2 tablespoons||Oyster sauce|
|1 teaspoon||Sesame oil|
* Ends and strings removed from snow peas ** Chicken breasts should be skinned, boned and cut into bite sized pieces.
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1½ t of the oil and let stand for fifteen minutes to marinate.
Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 ½ minutes, adding a few drops more water if pan appears dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast ½ c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving.