| Recipe Ingredients: |
| 1-1/2 |
cups water |
| 4 |
tbsp dry sherry, divided |
| 4-1/2 |
tsp cornstarch |
| 1 |
tbsp cornstarch |
| 4 |
tsp soy sauce |
| 1 |
tsp instant chicken bouillon granules |
| 1 |
egg white |
| 1/2 |
tsp salt |
| 4 |
whole boneless skinless chicken breasts, cut into 1-inch pieces |
| |
vegetable oil for frying |
| 1/2 |
cup blanched whole almonds (about 3 ounces) |
| 1 |
large carrot, diced |
| 1 |
tsp minced fresh ginger |
| 6 |
green onions, cut into 1-inch pieces |
| 3 |
ribs celery, diagonally cut into 1/2-inch pieces |
| 8 |
fresh mushrooms, sliced |
| 1/2 |
cup sliced bamboo shoots (1/2 of 8-ounce can), drained |
Cooking Directions: |
| 1. |
Combine water, 2 tablespoons sherry, 4-1/2 teaspoons cornstarch, the soy sauce and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
|
| 2. |
Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
|
| 3. |
Heat oil in wok or large skillet over high heat to 375
|
| 4. |
Remove all but 2 tablespoons oil from wok. Add almonds and stir-fry until golden, about 2 minutes; remove almonds and drain. Add carrot and ginger; stir-fry 1 minute. Add all remaining ingredients; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.
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Whole Blanched Almonds
Fresh California whole almonds without the skin are excellent for all baking needs.
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