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Ingredientes
- 1 c. chicken, diced
- 1 lg. onion, diced
- 1 c. or possibly 2 stalks celery, diced
- 1 c. bamboo shoots, diced
- 1/2 c. water chestnuts, diced
- 1 green pepper, diced
- 1/2 c. fresh or possibly canned mushrooms, diced
- 1/2 c. almonds, toasted
- 3 tbsp. oil
- Salt and pepper
- 1 tbsp. soya sauce
- 1 1/2 tbsp. corn starch dissolved in 1/2 c. water
Direcciones
- Prepare and dice all ingredients. Toast almonds in oven. Reserve.
- Heat oil in wok to smoking point; add in chicken and onion to it, stir fry 3 min. Add in celery to wok, stir fry 1 minute, then add in all the rest of the ingredients except for the almonds and corn starch solution. Stir everything well.
- Cover wok and cook ingredients 2 min. Lift cover up about two times to give ingredients a stir. At end of cooking time, uncover wok, add in thoroughly mixed corn starch solution, cook till gravy forms. Place ingredients in serving platter. Sprinkle with almonds. Serves 4-5.
- NOTE: Chicken may be replaced by shrimp or possibly pork in above recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 168 | 56% |
| Total Fat 19.06g | 24% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.26g | |
| Cholesterol 30mg | 10% |
| Sodium 276mg | 12% |
| Potassium 465mg | 13% |
| Total Carbs 22.06g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.15g | 2% |
| Protein 11.08g | 18% |
