1/2 lb Raw chicken, cut into 2/3" cubes
1 Egg white
1 tbsp Cornstarch
1 tbsp Soy sauce
3 tbsp Peanut oil, divided
Several dashes garlic salt
1 dash Ground ginger
5 tbsp Diced celery
2 tbsp Chopped onions
2 tbsp Diced green pepper
1/4 cup Chopped carrots
1/2 cup Sliced fresh mushrooms
1/2 cup Sliced water chestnuts
1/2 cup Diced bamboo shoots
SAUCE
2 tbsp Dry white wine
2 tsp Soy sauce
1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp Sesame oil
1/4 tsp White pepper
|
|
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary.
|
|
