Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dishes
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Halved almonds
Oil
Cornstarch
1 tablespoon Sherry
1 tablespoon Oyster sauce
Salt
1/2 teaspoon Sugar
1 pound Boneless chicken breast -- cubed
2 teaspoons White wine
1/2 Egg white
Pepper
1/4 pound Chinese pea pods
2 Water chestnuts -- sliced
1/4 cup Thinly sliced bamboo shoots
24 Fresh button mushrooms -- OR- Canned button
mushrooms
Fry almonds in oil until golden. Drain and set aside.
Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster
sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside.
Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste
with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken
and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo
shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to
wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried
almonds.
Created by: David Lee, Chinese Arts Council
(C) 1992 The Los Angeles Times
