Cashew chicken pxsm22a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green peppers -- cut into | |
| Set above ingredients aside | ||
Directions
1 lb Chicken ; breasts -- cubed 1 ts Salt
1 ts Cornstarch
: 1"
: Sauce
2 TB Soy sauce
1 TB Soybean paste
1 TB Sugar
2 TB Rice wine vinegar
½ ts Salt
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A) Recipe By :
From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 21:33:44 +0800 (