Almond Chicken With Mushrooms
Ingredients
1/4 C. halved almonds
cornstarch
1 Tbsp. sherry
1 Tbsp. oyster sauce
salt
1/2 tsp. sugar
1 lb. boneless chicken breast, cubed
2 tsp. white wine
1/2 egg white
pepper
1/4 lb. chinese pea pods
2 water chestnuts; sliced
1/4 C. thinly sliced bamboo shoots
24 fresh button mushrooms or canned button mushrooms
Cooking Instructions
Fry almonds in oil until golden. Drain and set aside. Blend 1 tsp. cornstarch with 1 tsp. water. Add sherry, oyster sauce, 1 Tbls. water, 1/2 tsp. salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 tsp. cornstarch. Season to taste with salt and pepper. Heat 5 Tbls. oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)