Ingredients:
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
1 Tblsp soy sauce
1 egg white
1 cup veg. oil
5 slices fresh ginger root
3 green onions, chopped in 1 inch lengths
1 green pepper, " " 1 inch pieces
1/2 cup diced whole bamboo shoots
Seasoning sauce:
1 Tblsp rice vinegar or white vinegar
2 Tblsp soy sauce
1 Tblsp rice wine or dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
1/3 cup Crisp almonds (see below)
Cooking methods:
Dice chicken into 1 inch cubes. Combine marinade ingred. in a medium bowl; add chicken & mix well. Let stand 30 minutes. Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon; drain well and set aside. Remove oil from wok except 2 Tblsp. Reheat oil over medium heat 30 seconds. Add ginger, pepper, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender. Combine ingred. for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds; mix well and serve hot. Makes 4 servings
Crisp Almonds:
4 cups oil for deep-frying
1 cup almond halves
Heat oil in a wok over medium heat to 350 degrees. Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on papertowels. Let stand 5 minutes before using.
