---------- Recipe via Meal-Master (tm) v8.02
       Title: KUNG PAO
  Categories: Chinese, Poultry, Ethnic
       Yield: 2 servings
     1/2 lb Chicken breasts, boneless
       4 tb Oil
       2 ts Cornstarch
       2 ts Soy sauce
       1 ts Sherry
       1    Egg whites
     1/2 ts Salt
       2 ts Ginger, chopped
       2    Onions, green
     1/4 c  Nuts
       2 ts Cornstarch
       2 ts Sherry
     1/2 tb Soy sauce
       1 ts Vinegar
     1/2 ts Salt
     1/2 ts Sugar
       2 ts Sesame oil
       4 tb Peanut oil
    Cut green onions into 3/4 pieces.
    Cut boned breast into small pieces.  Mix cornstarch,
   soy, wine, and slightly beaten egg white.  Add
   remaining marinade ingredients and blend well.  Add
   chicken and marinate overnight in refrigerator.
    Heat oil in wok.  Add chicken.  Stir fry until
   chicken is white, then add ginger and scallion.  Cook
   a few more seconds, add peanuts, add seasonings.  When
   sauce is slightly thickened and coats food, remove and
   serve hot.
    Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
   MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator, net/node