Canton chicken and snow peas

Yield: 3 Servings

Measure Ingredient
\N \N -Chicken -
4 \N Medium-size dried mushrooms
2 teaspoons Each soy sauce, cornstarch, dry sherry & water dash of white pepper
1½ pounds Chicken breasts, skinned, boned, and cut in bite-siz pieces
3½ tablespoon Salad oil
1 small Clove garlic, minced
½ cup Sliced bamboo shoots
¼ pounds Snow peas, ends and strings removed Cooking sauce -
½ cup Water
1 tablespoon Dry sherry
2 tablespoons Oyster sauce
¼ teaspoon Sugar
1 teaspoon Sesame oil
1 tablespoon Cornstarch

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 wateaar, 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 appearas dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirrin guntil 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.

From Gemini's MASSIVE MealMaster collection at

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