Category : International Cuisine
Author : extremedzine
Hits : 2330
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.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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