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Categories:
oil chicken onion stalks celery bamboo shoot water green pepper fresh mushrooms salt soy sauce cornstarch almonds
Viewed: 6 - Published at: 8 years agoIngredients
- 3 tablespoons oil
- 1 cup chicken, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 1 cup bamboo shoot, diced
- 12 cup water chestnut, diced
- 1 green pepper, diced
- 12 cup fresh mushrooms, diced
- salt and pepper
- 1 tablespoon soy sauce
- 1 12 tablespoons cornstarch, dissolved in 1/2 c. water
- 12 cup almonds, toasted
Method
- Prepare and dice all ingredients.
- Toast almonds in oven.
- Reserve.
- Heat oil in wok (or large skillet) to smoking point, add chicken and onions to it, stir fry three minutes.
- Add celery to wok, stir fry one minute, then add all the rest of the ingredients except for the almonds and cornstarch solution.
- Stir everything well.
- Cover wok and cook ingredients two minutes.
- Lift cover up about two times to give ingredients a stir.
- At end of cooking time, uncover wok, add thoroughly mixed cornstarch solution, cook until gravy thickens.
- Place ingredients in serving platter.
- Sprinkle with almonds.
- *Chicken may be replaced with shrimp or pork.
