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.
 
 
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