INGREDIENTS:
1/2 lb. chicken breast, cut into 2/3" cubes
1 Egg white
1 tbs. cornstarch
1 tbs. soy sauce
3 tbs. oil, divided
1 clove garlic,minced
1/2 tbs. ginger,minced
1-2 stalks celery,diced
2 tbs. chopped onions
1/4 cup chopped carrots
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts
1/2 cup diced bamboo shoots
SAUCE INGREDIENTS:
2 tbs. dry sherry (KOSHER)
2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. sesame oil
1/4 tsp. white pepper
DIRECTIONS:
Marinate chicken in egg whites, cornstarch and 1 tbs. soy sauce for 30 minutes.
Heat 1 tbs. oil in wok on high heat. Add chicken and stir-fry pieces rapidly for
about 1 minute, or until chicken loses pink color. Remove from pan and drain on
paper towels. In same wok, heat 2 tbs. oil until hot; add garlic and ginger stir
fry 30 seconds. Immediately add remaining diced vegetables and stir-fry for 10
to 20 seconds. Return chicken to mixture. Add 2 tbs. dry sherry and the sauce
ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed
with water to thicken if necessary.
YIELDS: 6 servings