Category : International Cuisine
Author : extremedzine
Hits : 3123
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Date : 07/03/2003
Serves 4. 2 Tablespoons peanut oil 4 chicken breasts, skinned, boned and cubed 6 stalks asparagus, cut in 1/2 inch slices 1/4 cup water 3 green onions, cut in 1 inch slices 3 stalks celery, chopped 1 cup sliced mushrooms 1/2 cup chicken broth 1 Tablespoon cornstarch dissolved in 2 tablespoons cold water 1/2 cup sliced almonds salt, soy sauce and Szechuan hot oil to taste
Heat a little peanut oil in a wok to (350 F. if electric) and stir fry chicken until cooked about 8 minutes. Remove chicken. Add a little more oil and saute asparagus. Add water and cover, steaming asparagus for 5 minutes. Push asparagus to one side and stir fry onion and celery. Add chicken and mushrooms and cook 2 minutes. Combine chicken broth and corstarch, then slowly add to chicken and vegetables. If not thick enough, prepare a little more cornstarch and water and add. Stir in almonds and season with salt, soy sauce and a little Szechuan hot oil. Serve over rice. Favourite Chicken Dish In Vancouver Chinatown.
Acorn Squash
Also called Table Queen and Danish squash, good-quality acorn squash will be firm, smooth-skinned and heavy for its size. The coloring will be dark (...)
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