1/2 lb Boned chicken breast 12 Snow peas 1/2 c Button mushrooms 1/2 lb Chinese cabbage (bok choy) 4 Water chestnuts 2 tb Peanut oil 3/4 ts Salt 1/4 c Sliced bamboo shoots 1/4 c Water 1 ts Cornstarch mixed with 3 Tbl. 1 ds Pepper 1/4 ts Sugar Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1. 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 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.
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