Almond Chicken with Mushrooms

Directions

Fry almonds in oil until golden. Drain and set aside.

Blend cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, ½ teaspoon salt and sugar. Mix and set aside.

Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper.

Heat 5 tablespoons oil in wok or skillet.

Add chicken and stir-fry until no longer pink.

Add pea pods, water chestnuts, bamboo shoots and mushrooms.

Stir-fry 3 minutes. Stir sherry mixture and add to wok.

Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.