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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This is one of my favorite Madame Wong recipes! The chili paste makes it delicious and spicy. Ingredients:
1 lb boneless skinless chicken breast, julienned |
1 teaspoon salt |
1 egg white |
1 tablespoon cornstarch |
peanut oil, for stir-frying |
2 cloves garlic, minced |
1 piece ginger, thin,julienne |
1 scallion, julienne |
1/4 cup carrot, 1 inch in length,julienne |
1/4 red pepper, julienne |
1/4 green pepper, julienne |
1/4 cup bamboo shoot, julienne |
4 dried black mushrooms, soaked in boiling water 20 minutes,stems removed,julienne |
1/2 box firm tofu, drained and julienne (tofu) |
2 tablespoons light soy sauce |
2 teaspoons sugar |
1 tablespoon chili paste with garlic |
1 tablespoon sherry wine |
1/4 cup chicken stock |
1 teaspoon cornstarch |
Directions:
1. Combine sauce ingredients in a bowl.
2. Set aside.
3. Combine chicken shreds with salt, egg white and cornstarch.
4. Mix lightly with hand.
5. In a wok, heat 1 1/2 T.
6. oil until hot.
7. Add chicken, stir to separate, cook until no longer pink.
8. Remove and set aside.
9. Wipe out wok with paper towel.
10. Heat 2 T.
11. oil in wok.
12. Stir-fry garlic, ginger and scallion 1 minute.
13. Add carrots, peppers, bamboo shoots, and mushrooms.
14. Stir-fry for 1 minute.
15. Remove to bowl.
16. Reheat 2 T.
17. oil in wok.
18. Add bean curd.
19. Stir-fry gently for 1 minute.
20. Add all vegetables.
21. Add chicken.
22. Stir-fry 3 minutes.
23. Pour in sauce mixture.
24. Stir-fry 2 minutes more.
25. Serve hot over steamed rice.
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