| 1 | Dust chicken breast with cornstarch and massage in egg white. |
| 2 | Mix sauce ingredients. |
| 3 | heat oil in wok and stir-fry peanuts briefly. |
| 4 | Remove from pan. |
| 5 | Stir-fry chicken about two minutes. |
| 6 | Remove from pan. |
| 7 | pour in red pepper, garlic and ginger. |
| 8 | Fry until peppers begin to change color. |
| 9 | Add pea pods, mushrooms, bamboo shoots, chicken and sauce. |
| 10 | Stir and cook 1 minute. |
| 11 | Add peanuts, toss and serve. |
| 12 | notes: |
| 13 | * stir-fried chicken with vegetables -- this recipe is from a szechuan cooking class taught by susan newberry, minnetonka, minnesota. |
| 14 | * the original recipe said the mushrooms and pea pods are optional but i found that they are a must. |
| 15 | The cornstarch and egg white act to seal the moisture so the chicken does not get dry. |
| 16 | This gives the chicken a very different texture. |
| 17 | I feel this is the way to stir fry chicken. |
| 18 | But make sure that you do not let the chicken and egg white stand for more than 5 minutes, otherwise the egg white starts to run. |
| 19 | Raw skinless peanuts are best, but you can also use blanched peanuts. |
| 20 | The hoisin sauce and bean sauce are available at any oriental grocery store and at some supermarkets. |
| 21 | : difficulty: easy. |
| 22 | : time: 15 minutes preparation, 5 minutes cooking. |
| 23 | : precision: no need to measure. |
| 24 | : chi vu : honeywell inc., systems and research center, minneapolis, mn : ihnp4,philabs!srcsip!vu |
| 25 | : |
