Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chicken breast; boned |
| 12 \N | Snow peas |
| ½ cup | Button mushrooms |
| ½ pounds | Chinese cabbage (bok choy) |
| 4 \N | Water chestnuts |
| 2 tablespoons | Peanut oil |
| ¾ teaspoon | Salt |
| ¼ cup | Bamboo shoots; sliced |
| ¼ cup | Water |
| 1 teaspoon | Cornstarch mixed with 3 Tbl* |
| 1 dash | Pepper |
| ¼ teaspoon | Sugar |
*water or sherry
The following is from The Gourmet Chinese Regional Cookbook; Castle Press, 1982:
Poach the chicken for 20 minutes, allow it to cool and slice into pieces ⅛ x 1½ x 1-inch. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for ½ minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. Yield: 2-4 servings.
MICHAEL KEAN (VMXV03A), Prodigy From the MM database of Judi M. Phelps. jphelps@... or jphelps@...