1 tsp. salt
1 tsp. cornstarch
1 egg white
1 tsp. soy sauce
Pinch pepper
Marinate for 30 minutes. 1/4 c. onion, diced 1 tsp. salt 1 c. diced celery 1/2 c. each water chestnuts & bamboo shoots, drained & diced 1 (4 oz.) can mushrooms, diced, drained 1/2 c. cold chicken broth 4 tsp. cornstarch dissolved in 2 tbsp. water 1 c. pea pods 2 tbsp. oyster sauce 1/2 c. roasted almonds 4 tbsp. oil
Heat wok and 2 tablespoons oil. Stir fry chicken until it turns white (about 2 minutes). Move up to side. Add 2 tablespoons oil. Stir fry ginger, garlic and onion until brown. Add celery, water chestnuts, bamboo shoots, mushrooms and salt. Stir fry 1 minute. Return chicken to bottom. Add broth and cook to a boil. Add cornstarch mixture; cook until thick. Add pea pods and oyster sauce. Stir well. Serve topped with almonds. 4 servings.
