Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------MM BY H PEAGRAM---------------------------

---------------------------SAUCE--------------------------------
1/2 c Chicken stock 1 pn Pepper
1/4 ts Sugar 2 ts Corn starch, tapioca starch
2 ts Soy sauce

--------------------------STIR FRY-------------------------------
3/4 lb Skinned, raw chicken 1/4 c Vegetable oil
1/2 lb Bok choy or nappa 1/2 c Almonds, blanched
4 Water chestnuts 2 sl Ginger
1/4 lb Snow peas 2 Garlic cloves, smashed
1/2 c Bamboo shoots, diced 1/4 c Onion, chopped
1/4 c Celery, diced Any other veggies desired

----------------------------RICE---------------------------------
2 c Water 1 1/2 ts Salt
1 c Rice

Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt
corning dish.

Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch.
Set aside. (I use 1 pk bovril chicken with 1/2 cup water)

Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and
water Chestnuts into 1/4 inch cubes. Keep chicken separate. String
and trim peas. Combine diced vegetables, snow peas, bamboo shoots
and celery. I often vary my ingredients. I use as alternatives or
additions, kale, sun chokes, jicama, or any other ingredient you like.

Heat wok over high heat til drop of water sizzles into steam. Add
oil, ( only use about 1 tbsp) heat and add almonds; stir fry for
about 2 min or til just golden. With slotted spoon, remove almonds
and set aside.

Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
ginger and garlic and discard. Add chicken. Stir fry for 2 minutes.
Add all vegetables and toss to coat with oil. Stir fry for 30
seconds. Add soy sauce mix. Cover and steam for 2 minutes or til
vegetables are tender but crisp and chicken cooked through.

Stir cornstarch mix and pour into wok. Stir fry uncovered for 30
seconds or til ingredients are glazed. Transfer to heated platter
and serve topped with almonds. Serve over rice.
Submitted By HELEN PEAGRAM On 11-29-94

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