1/4 c Halved almonds
Oil
Cornstarch
1 tb Sherry
1 tb Oyster sauce
Salt
1/2 ts Sugar
1 lb Boneless chicken breast
- cubed
2 ts White wine
1/2 Egg white
Pepper
1/4 lb Chinese pea pods
2 Water chestnuts; sliced
1/4 c 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
