 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From 'Chinese Cooking' - Serves 4 Ingredients:
3 tablespoons dry sherry |
1 egg white |
1 teaspoon cornflour |
2 boneless chicken breasts, cut into small pieces |
2 tablespoons oil |
2 spring onions, chopped |
1 green pepper, cored, seeded and diced |
125 g bamboo shoots (canned, drained and shredded) |
1 tablespoon soy sauce |
125 g unsalted cashews |
Directions:
1. Mix 2 tablespoons of the sherry, the egg white and cornflour together.
2. Add the chicken and toss well until evenly coated.
3. Heat the oil in a wok or frying pan, add the spring onions and stir-fry for 30 seconds. Add the chicken and cook for 3 minutes. Add the remaining ingredients and cook for 2 minutes.
4. Pile into a warmed serving dish and serve immediately.
|
|