CHICKEN WITH CHINESE VEGETABLES

CHICKEN WITH CHINESE VEGETABLES

Makes: 4 Servings

8-10 oz skinless, boneless chicken breasts

1 tsp salt

1.2 egg white, slightly beaten

2 tbsps cornstarch paste

4 tbsps vegetable oil

6-8 small dried shitake mushrooms, soaked in hot water

4 oz canned sliced bamboo shoots

4 oz snow peas

1 scallion, cut into short sections

few small pieces of fresh ginger

1 tsp light brown sugar

1 tbsp light soy sauce

1 tbsp Chinese rice wine or dry sherry

few drops sesame oil

1. Cut the chicken into thin strips, each about the size of an oblong postage stamp.

2. Place in a bowl and mix with a pinch of salt, the egg white and the cornstarch paste.

3. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30

seconds, then remove with a slotted spoon and keep warm.

4. Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute.

5. Add the remaining salt, sugar and chicken. Blend, add the soy sauce and wine or sherry. Stir for

another minute.

6. Sprinkle with sesame oil and serve.