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| Chicken with Cashew Nuts (Oriental Cooking)
3/4 pound of fresh chicken meat, diced
1/2 cup of unsalted roasted cashew nuts
1 cup of diced Bok Choy stalks or celery
1/2 cup Diced bamboo shoots
1/2 cup Diced water chestnuts -
1 cup Diced sweet green pepper
1 cup Diced sweet red pepper
1 teaspoon of minced fresh garlic root
1 teaspoon of minced garlic
1 tablespoon of hoisin sauce
1/2 tablespoon of bean sauce
1 teaspoon Chili sauce ( optional) (up
4 tablespoons of cooking oil
1/4 cup of water or chicken stock
1 teaspoon Sesame oil or hot sesame oil
2 teaspoons Cornstarch dissolved in 1
MARINATE INGREDIENTS
1 tablespoon Thin soy sauce
1 teaspoon Sugar
1 teaspoon Wine
2 teaspoons Cornstarch
2 teaspoons Cooking oil
Recipe by Betty SooHoo Eng, Instructor - Mayland Community College serves about 6 people
1. Heat wok over high heat until hot (omit preheating if your wok is teflon coated). Put in 2 tablespoons cooking oil, add chicken, stir fry for 2 minutes or until chicken is brown, remove and set aside. 2.Put 2 tablespoons cooking oil in hot wok, put in ginger, garlic, Hoisin sauce, and bean sauce. Then put in all the diced vegetables. Stir fry for 1 minute. Pour in 1/4 cup of water or chicken stock, cover and cook for 2 minutes. 3. Put in the cooked chicken and sesame oil, Stir in cornstarch to thicken. Remove to a serving plate. Sprinkle roasted cashew nuts on top. Serve hot. 6 Servings
My notes: Ingredients in Hoisin Sauce : sugar, vinegar, soy bean, water, salt, wheat flour, garlic, sesame seed, chili, spices and artificial color (fd&c red#4) It is bottled in Hong Kong. Posted to JEWISH-FOOD digest V97 #245 by "Barbara S. Wand" on
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