Canton Chicken and Snow Peas

Ingredients

Directions

Cover mushrooms with warm water, let stand for 30 minutes, then drain.

Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.

In a bowl, combine soy, cornstarch, sherry, water and pepper.

Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate.

Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.

Place a wok or wide frying pan over high heat.

When pan is hot, add 2 T of the oil.

When oil begins to heat, add garlic and stir once.

Add chicken and stir-fry until chicken is opaque (about 3 minutes).

Remove chicken from pan.

Add remaining 1 T oil to pan.

When oil is hot, add mushrooms and bamboo shoots.

Stir-fry for one minutes, adding a few drops water if pan appears dry.

Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry.

Return chicken to pan.

Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.

Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside.

Stir in nuts just before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.