Yield: 5 servings
Measure | Ingredient |
---|---|
1 cup | Chicken, diced |
1 large | Onion, diced |
1 cup | Celery, diced |
1 cup | Bamboo shoots, diced |
½ cup | Water chestnuts, diced |
1 \N | Green pepper, diced |
½ cup | Mushrooms, diced |
½ cup | Almonds, toasted |
3 tablespoons | Oil |
\N \N | Salt |
\N \N | Pepper |
1 tablespoon | Soya sauce |
1½ tablespoon | Corn starch, dissolved in |
½ cup | Water |
1. Prepare and dice all ingredients. Toast almonds in oven. Reserve.
2. Heat oil in wok to smoking point, add chicken and onions to it, stir fry 3 minutes, add celery to all the rest of the ingredients except for the almonds and corn starch solution. Stir everything well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir. At end of cooking time, uncover wok, add thoroughly mixed corn starch solution, cook until gravy forms. Place ingredients in serving platter. Sprinkle with almonds.
NOTE: Chicken may be replaced by shrimps or pork in above recipe.