Recipe - Canton Chicken And Snow Peas

Chicken
4 Mediumsize dried mushrooms
2 teaspoon Each soy sauce, cornstarch,
dry sherry & water
dash of white pepper
1 One half pound Chicken breasts, skinned,
boned, and cut in bitesiz
pieces
3 One half tablespoon Salad oil
1 small Clove garlic, minced
One half cup Sliced bamboo shoots
One fourth pound Snow peas, ends and
strings removed
Cooking sauce
One half cup Water
1 tablespoon Dry sherry
2 tablespoon Oyster sauce
One fourth teaspoon Sugar
1 teaspoon Sesame oil
1 tablespoon Cornstarch

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 One half t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add chicken
and stirfry until chicken is opaque (about 3 minutes). Remove chicken from
pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and
bamboo shoots. Stirfry for one minutes, adding a few drops water if pan
appears dry. Add snow peas and stirfry for 1 One half minutes, adding a few
drops more water if pan appearas dry. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken first toast One half cup cashews or
blanched almonds in 1 T salad oil over mediumlow heat until golden; remove
from pan and set aside. Stir in nuts just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini