* Exported from MasterCook *
Chicken, Snow Peas, and Mushrooms Stir-fry
Recipe By :Pacific Fresh
Serving Size : 4 Preparation Time :0:00
Categories : A Recipe To Share Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Soy Sauce
2 Tablespoons Dry White Wine
1 Tablespoon Cornstarch
1 Tablespoon Grated Fresh Ginger or 1/4 Teaspoon Ground
Ginger
1 Clove Garlic -- minced
1 Pound Boned and Skinned Chicken Breast Halves -- cut into
3/4 inch pieces
4 Tablespoons Vegetable Oil
1/2 Cup Walnut Halves
1/2 Pound Fresh Mushrooms -- sliced
6 Green Onions, Including Some Tender Green
Tops -- sliced
1/4 Pound Snow Peas -- ends trimmed
In a bowl stir together soy sauce, wine, cornstarch, ginger, and garlic. Add
chicken and mix to coat well. Cover and marinate in refrigerator for several
hours.
Heat a wok or large, heavy skillet over medium-high heat. Add 1 tablespoon
of the oil. When it sizzles, add walnuts and stir-fry until nuts are light
brown and crisp, about 2 minutes. Remove nuts to paper towel to drain.
Discard oil and wipe wok with a paper towel.
Reheat wok over medium-high heat and add another tablespoon of oil. When it
sizzles, remove chicken from the marinade with a slotted spoon, reserving
marinade, and add chicken to wok. Stir-fry until chicken turns white, about
4 minutes. Remove chicken to a plate.
Add the remaining 2 tablespoons oil and heat until it sizzles. Reduce heat
to medium, add mushrooms and onions, and stir-fry about 2 minutes. Add snow
peas and stir-fry until vegetables are tender-crisp, about 3 minutes. Return
chicken and reserved marinade to wok. Stir until sauce thickens and all
ingredients are heated through, about 1 minute. Add walnuts and mix well.
Transfer to a warmed platter and serve immediately. Serves 4.
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