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1 1/5 lbs. chicken, cut into cubes or strips
4 tbs oil
Dash salt
1 small onion, minced
1 clove garlic, minced
1 small slice fresh gingerroot (1/8 inch thick) OR
1/4 tsp ground ginger
1 can (8 oz) bamboo shoots, drained
1 can (8 oz) sliced water chestnuts, drained
1 can bean sprouts (optional)
1 package (6 oz) Chinese pea pods, thawed
Sauce:
3 tbs soy sauce
1 tbs sherry
1/2 tsp sugar
1 tsp salt
Dash pepper
Thickening:
1 tbs cornstarch
2 tbs cold water
1. Place 3 tbs oil & dash salt in large skillet.
2. Heat on high heat, swirling oil in pan to coat surface.
3. Add chicken, onion, garlic, & gingerroot.
4. Cook, stirring, 4-5 min. or until chicken is golden
brown.
5. Remove chicken to bowl & keep warm.
6. Add remaining oil to skillet, & heat on high heat.
7. Add bamboo shoots & water chestnuts, stirring
rapidly.
8. Add pea pods, & cook 1 minute.
9. Mix sauce ingredients & add to chicken.
10. Add chicken mixture to skillet, & cook 1 minute.
11. Combine ingredients for thickening & add to mixture.
12. Cook, stirring, for 1 minute or until mixture thickens.
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