2 boneless chicken breasts 2 tsp. cornstarch
1 egg white lightly beaten 2 tsp. salt
2 tsp. Chinese rice wine or pale dry sherry
2 cups fresh bean sprouts ( you may substitute 2 cups celery cut into 1⁄2 inch sections)
1⁄4 cup peanut oil or flavorless vegetable oil
3 slices ginger root 1/8 X 1inch
1⁄4 lb. mushrooms sliced
1 med. Green pepper and onion diced
1. Shred chicken breasts.
2. Place chicken shreds in large bowl, sprinkle w/ cornstarch
and toss lightly. Add the lightly beaten egg white, 1 1⁄2 tsp. of
salt and wine. Mix all together, gently but thoroughly.
3. Have chicken mixture, bean sprouts, green peppers, onions
mushrooms, ginger root (already cut) and oil within easy
reach. To Cook:
Set wok over high heat for about 30 seconds. Pour in 1 T. oil add vegetables immediately. (Remember hot wok, cold oil.) Stir fry for about 2 minutes. Transfer vegetables into reserve. Add 3 T. oil to wok along with ginger root. Cook for 30 seconds with stirring motion. Immediately add chicken and stir fry for about 2 minutes or until pieces are firm and white. Discard ginger root. Return vegetables from reserve to wok. If your liquid base is too watery, add one or two tsp. of cornstarch mixed with chicken stock or plain cold water. This will thicken as you stir fry the meat and vegetable combination. Transfer contents to a preheated pan and serve at once. Will Serve 6 to 8 in a Chinese meal.
~Henrike W. Bevan