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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)