---------- Recipe via Meal-Master (tm) v8.02

     Title: CHICKEN AND CASHEW NUTS SICHUAN STYLE
Categories: Chinese, Chicken
     Yield: 2 servings

     8 oz Chicken breasts
   1/2    Egg white
     1 ts Cornstarch
     1 pn Salt
          Oil for frying
     3    Green peppers
 3 1/2 oz Bamboo shoots (parboiled)
     2 oz Cashew nuts
     1 ts Garlic, chopped
     1 tb Rice wine
     1 pn Msg (optional)

---------------------------SAUCE---------------------------
     1 tb Soybean paste
     1 tb Soy sauce
     2 ts Sugar
   1/2 tb Vinegar
   1/4 ts Salt

 1. dice the chicken breasts into 1/2 inch pieces. dip
 in the egg white and then in the cornstarch mixed with
 a pinch of salt. 2. heat some oil until fairly hot and
 fry the diced chicken.  drain. 3. slice the peppers in
 half vertically. remove the seeds , stems and pith.
 cut into 1/2 inch squares. 4. cut the parboiled bamboo
 shoots to the same size as the peppers.  mix the sauce
 ingredients together in a bowl. 5. fry the cashew nuts
 in moderately hot oil until they are lightly browned
 and crunchy. 6. heat 2 tb of oil in the wok and stir
 fry the garlic, bamboo shoots and the peppers and stir
 fry. 7. add the chicken and cashew nuts, sprinkle with
 rice wine, and pour in the sauce. stir fry all the
 ingredients briefly over a high heat and add a pinch
 of msg (optional) to heighten the flavor.

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