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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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
| Ingredients:
1/4 Cup(s) halved almonds
1 Tablespoon(s) sherry
1 Tablespoon(s) oyster sauce
-1
1 Pound(s) boneless chicken breast cubed
2 Teaspoon(s) white wine
1/2 egg white
1/4 Pound(s) chinese pea pods
2 water chestnuts; sliced
1/4 Cup(s) thinly sliced bamboo shoots
24 fresh button mushrooms or- canned button mushrooms |
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