CANTON CHICKEN And SNOW PEAS

Servings: 3
Ingredients:

-Chicken -
4    Medium-size dried mushrooms
2 t  Each soy sauce, cornstarch,
-dry sherry and water
-dash of white pepper
1 1/2 lb Chicken breasts, skinned,
-boned, and cut in bite-siz
-pieces
3 1/2 T  Salad oil
1 sm Clove garlic, minced
1/2 c  Sliced bamboo shoots
1/4 lb Snow peas, ends and
-strings removed
-Cooking sauce -
1/2 c  Water
1 T  Dry sherry
2 T  Oyster sauce
1/4 t  Sugar
1 t  Sesame oil
1 T  Cornstarch

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add
chicken and stir-fry until chicken is opaque (about 3 minutes). Remove
chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add
mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops
water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes,
adding a few drops more water if pan appearas dry. Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and
thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.

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