Serves: 4
Total Calories: 238
1. Skin and bone chicken then dice. Dice bamboo shoots and celery. Stem snow peas. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste.
4. Add snow peas, then soy sauce and sugar to pan stir in 1 minute. Then stir in cornstarch paste to thicken. Serve at once.
VARIATIONS:
* For the snow peas, substitute water chestnuts, diced add with other diced vegetables.
* For the celery, substitute Chinese cabbage stems.
* In step 3, add 1/2 cup canned button mushrooms.
* At the end of step 4, garnish with 8 to 10 whole almonds, blanched and toasted.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Bamboo Shoots recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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