Recipe - Helens Chicken Almond Stir Fry

MM BY H PEAGRAM

SAUCE
One half cup Chicken stock
2 teaspoon Soy sauce
2 teaspoon Corn starch
One fourth teaspoon Sugar
1 pn Pepper

STIR FRY
Three fourths pound Skinned, raw chicken
4 Water chestnuts
One half cup Bamboo shoots, minced
One fourth cup Veg oil
2 sl Ginger
One fourth cup Onion, minced
One half pound Bok choy or nappa
One fourth pound Snow peas
One fourth cup Celery, minced
One half cup Almonds, blanched
2 Garlic cloves, minced

Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch. Set
aside.

Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water
Chestnuts into One fourth inch cubes. Keep chicken separate. String and trim peas.
Combine minced vegetables, snow peas, bamboo shoots and celery.

Heat wok over high heat til drop of water sizzles into steam. Add oil, heat
and add almonds; stir fry for about 2 min or til just golden. With slotted
spoon, remove almonds and set aside.

Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger
and add chicken. Stir fry for 2 minutes. Add all vegetables and toss to
coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam
for 2 minutes or til vegetables are tender but crisp and chicken cooked
through.

Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds
or til ingredients are glazed. Transfer to heated platter and serve topped
with almonds. Serve over rice.