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Cashew Chicken
Stir Fry
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4 medium dried
shiitaki mushrooms
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2 teaspoons soy sauce
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2 teaspoons dry sherry
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2 teaspoons water
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1/8 teaspoon white pepper
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1 tablespoon oil
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1 teaspoon cornstarch or arrowroot
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2-3 boneless skinless chicken breasts, cut into slivers
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1/2 cup water
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1 tablespoons dry sherry
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2 tablespoons oyster sauce or Hoisin sauce
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1/4 teaspoon sugar
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1 teaspoon sesame oil
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1 tablespoon cornstarch or arrowroot
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1/2 cup cashews
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1 teaspoon butter or oil
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2 tablespoons Garlic Sunflower oil, peanut oil, or even olive oil
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3-4 cloves garlic, slivered
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1-2 cups fresh snow peas, ends and strings removed
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1/2 cup sliced canned bamboo shoots or baby corn
fresh cilantro for garnish
Soak the mushrooms in 1 cup warm water for 30 minutes. Drain and
snip off the stems and discard them. Cut mushrooms thinly and set
aside. In a batter bowl, combine soy sauce, sherry, water, pepper,
oil, and cornstarch. Add chicken and toss to coat. Allow to stand 15
minutes to blend. In meantime, combine the 1/2 cup water, sherry,
oyster sauce, sugar, sesame oil, and cornstarch. Set aside. Combine
the cashews and butter or oil in a glass measuring cup and microwave
on high for 1 minute. Stir. Microwave another 1-2 minutes, or until
the nuts have toasted. Set aside. Heat wok or stir fry pan and add
1-2 tablespoons oil. When oil begins to give off a haze, add garlic
and stir. Quickly add chicken mixture and stir-fry until chicken is
done, about 3 minutes. Remove chicken to serving platter. Add peas
and bamboo shoots to the wok and stir fry 1-2 minutes and then add
the cornstarch mixture. Cook and stir until it thickens and gets
transparent. Add to chicken mixture, stir in the cashews and serve.
Garnish with cilantro, if desired.
Chicken
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Chinese
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Main Dishes |
