1/2 lb Raw chicken, cut into 2/3"
-cubes
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c Chopped carrots
1/2 c Sliced fresh mushrooms
1/2 c Sliced water chestnuts
1/2 c Diced bamboo shoots
---------------------------SAUCE---------------------------
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper
Marinate chicken in egg whites, cornstarch and 1
tablespoon soy sauce for 30 minutes. Heat 1 tablespoon
oil in large fry pan or wok to 300 degrees and
stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and
drain on paper toweling. In same pan, heat 2
tablespoons oil until hot; sprinkle with garlic salt
and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return
chicken to mixture. Add 2 tablespoons dry white wine
and the sauce ingredients. Cook until done, about 6
minutes. Add a little cornstarch mixed with water to
thicken if necessary.
