Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 2 \N | Cloves garlic; minced |
| 2 smalls | Chicken breasts, boneless; cut |
| 8 \N | Mushrooms; sliced |
| 2 \N | Stalks celery; cut into strips |
| ¼ cup | Bamboo shoots; sliced |
| 1 \N | Chicken bouillon cube; dissolve 1 |
| 1 tablespoon | Soy sauce |
| 2 tablespoons | Dry sherry |
| 1 tablespoon | Cornstarch |
| 5 ounces | Chow mein noodles |
SEASONING SAUCE
Note: Warm chow mein noodles in 325 degreen oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opague. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly.
Add chicken and heat. Serve with chow mein noodles.
Recipe By : Sue Klapper - KCXJ08A Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <sweeney@...>