*  Exported from  MasterCook  *
 
                         CANTON CHICKEN & SNOW PEAS
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Chicken -
    4                    Medium-size dried mushrooms
    2       t            Each soy sauce, cornstarch,
                         -dry sherry & water
                         -dash of white pepper
    1 1/2   lb           Chicken breasts, skinned,
                         -boned, and cut in bite-siz
                         -pieces
    3 1/2   T            Salad oil
    1       sm           Clove garlic, minced
      1/2   c            Sliced bamboo shoots
      1/4   lb           Snow peas, ends and
                         -strings removed
                         -Cooking sauce -
      1/2   c            Water
    1       T            Dry sherry
    2       T            Oyster sauce
      1/4   t            Sugar
    1       t            Sesame oil
    1       T            Cornstarch
 
    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.
  
 
 
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