Recipe - Hot Chinese Mustard

8 Chicken thighs without skin
; cut in 1 inch chunks
One fourth cup Cornstarch
One fourth cup Corn oil
1/8 teaspoon Garlic powder
1 lg Tomato; cut in chunks
4 ounce Water chestnuts; drained and
4 ounce Sliced mushrooms; drained
1 bn Green onions; coarsely chopp
1 cup Celery; cut or sliced up on diagonal
1 teaspoon Accent seasoning mix
One fourth cup Soy sauce
2 cup Iceberg lettuce; finely shre

Recipe by: "Silver Anniversary Chicken Cookbook" Roll chicken in corn
starch. Heat corn oil in fry pan or wok over high heat. Add chicken chunks
and quickly brown. Sprinkle with garlic powder.

Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle
with flavor enhancer. Add soy sauce. Stir. Cover, reduce heat to simmer
and cook 5 minutes. Lightly toss chickenvegetable mix with lettuce. Serve
hot with rice.

Recipe by Mrs. Raymond Lutz, Taos New Mexico

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip