Yield: 5 servings
|1 cup||Chicken, diced|
|1 large||Onion, diced|
|1 cup||Celery, diced|
|1 cup||Bamboo shoots, diced|
|½ cup||Water chestnuts, diced|
|1||Green pepper, diced|
|½ cup||Mushrooms, diced|
|½ cup||Almonds, toasted|
|1 tablespoon||Soya sauce|
|1½ tablespoon||Corn starch, dissolved in|
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.