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> Snow Pea Chicken & Mushroom Stir Fry |
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| 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 |
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| Cooking Sauce |
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| Water |
1/2 cup |
| Dry Sherry |
1 Tbsp. |
| Oyster sauce |
2 Tbsp. |
| Sugar |
1/4 tsp. |
| Oil, sesame |
1 tsp. |
| Cornstarch |
1 Tbsp. |
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| 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.
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