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| 1 | cup | chicken | diced |
| 1 | large | onion | diced |
| 1 | cup | celery | diced |
| 1 | cup | bamboo shoots | diced |
| 1/2 | cup | water chestnuts | diced |
| 1 | each | green bell pepper | diced |
| 1/2 | cup | mushrooms | diced |
| 1/2 | cup | almonds | toasted |
| 3 | tablespoons | vegetable oil | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1 | tablespoon | soy sauce | |
| 1 1/2 | tablespoons | cornstarch | dissolved in |
| 1/2 | cup | water |
1. Prepare and dice all ingredients. Toast almonds in oven.
Reserve.
2. Heat oil in wok to smoking point, add chicken and onions to it, except for the almonds and corn starch solution.
Stir everything well.
Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir.
At end of cooking time, uncover wok, add thoroughly mixed corn starch solution, cook until gravy forms.
Place ingredients in serving platter. Sprinkle with almonds.
NOTE: Chicken may be replaced by shrimps or pork in above recipe.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 190mg | 8% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 4% | Vitamin C | 39% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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