Recipe - Chicken Almond Ding

One half pound Raw chicken, cut into 2/3"
cubes
1 Egg white
1 tablespoon Cornstarch
1 tablespoon Soy sauce
3 tablespoon Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tablespoon Diced celery
2 tablespoon Chopped onions
2 tablespoon Diced green pepper
One fourth cup Chopped carrots
One half cup Sliced fresh mushrooms
One half cup Sliced water chestnuts
One half cup Diced bamboo shoots

SAUCE
2 tablespoon Dry white wine
2 teaspoon Soy sauce
One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Sesame oil
One fourth teaspoon White pepper

Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for
30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees
and stirfry chicken pieces rapidly for about 1 minute,or until chicken
loses pink color. Remove from pan and drain on paper toweling. In same pan,
heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of
ginger. Immediately add remaining minced vegetables and stirfry for 10 to
20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and
the sauce ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.

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