| |
|
| Snow Pea Chicken & Mushroom Stir
Fry |
| Yield: 4 portions |
| Ingredients |
Amounts |
| Mushrooms, oriental, dried |
4 ea. |
| Soy sauce |
2 tsp. |
| Corn starch |
2 tsp. |
| Dry Sherry |
2 tsp. |
| Water |
2 tsp. |
| Chicken breast |
1 1/2 lb. |
| Oil, salad |
3 1/2 Tbsp. |
| Garlic clove, minced |
1 ea. |
| Bamboo sprouts |
1/2 cups |
| Snow peas |
1/4 lb. |
| Almonds, blanched |
1/2 cup |
| |
|
| Cooking Sauce |
|
| Water |
1/2 cup |
| Dry Sherry |
1 Tbsp. |
| Oyster sauce |
2 Tbsp. |
| Sugar |
1/4 tsp. |
| Oil, sesame |
1 tsp. |
| Cornstarch |
1 Tbsp. |
| |
|
| Method |
- Soak mushrooms in water for 20 minutes, drain, discard mushrooms
stems, dry, slice and set aside.
- In a large bowl mix: Soy, cornstarch, sherry and water. Add
chicken and mix thoroughly. Add 1 1/2 tsp. oil. Marinate for 15
minutes.
- Prepare cooking sauce, set aside.
- Heat pan over hight heat. Add 1 Tbsp. oil and heat. Add garlic,
stir briefly, add half of the chicken and stir fry until chicken
is no longer pink inside, approximately 3 minutes. Remove chicken
and repeat process with the rest of the chicken, adding one more
Tbsp. of oil.
- Re-heat pan. Add one more Tbsp. of oil, when hot add mushrooms
and bamboo sprouts. Stir fry for 1 minute and add snow pea pods.
Cook 3 minutes. Add chicken into pan, mix and top with cooking
sauce. Heat until sauce thickens. Serve.
|
|
