Recipe - Stir-Fried Chicken And Bamboo Shoots

1 Chicken breast
One half cup Bamboo shoots
One half cup Celery
One half cup Snow peas
One half Clove garlic
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
1 tablespoon Cornstarch
3 tablespoon Water
1 teaspoon Soy sauce
One fourth teaspoon Sugar

1. Skin and bone chicken; then dice. Dice bamboo shoots and celery. Stem
snow peas. Crush garlic.

2. Heat oil. Add salt, then garlic and stirfry a few times. Add chicken
and stirfry until it loses its pinkness (about 2 minutes).

3. Add minced vegetables and stirfry 1 minute. Stir in stock and heat
quickly. Then cook, covered, over medium heat until vegetables are done (2
to 3 minutes). Meanwhile blend cornstarch and cold water to a paste.

4. Add snow peas, then soy sauce and sugar to pan; stir in 1 minute. Then
stir in cornstarch paste to thicken. Serve at once. VARIATIONS:

1. For the snow peas, substitute water chestnuts, minced ; add with other
minced vegetables.

2. For the celery, substitute Chinese cabbage stems.

3. In step 3, add One half cup canned button mushrooms.

4. At the end of step 4, garnish with 8 to 10 whole almonds, blanched and
toasted.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.