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Ingredientes
- 2 tsp beaten egg white
- 1 tsp Chinese white rice wine or possibly gin
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/2 lb skinless, boneless chicken breasts, cut into thin slices 1 1/2 inches long by 1 inch wide
- 1 1/2 Tbsp. oyster sauce
- 2 tsp Chinese white rice wine or possibly gin
- 1/4 tsp salt
- 1 tsp sugar Healthy pinch freshly grnd white pepper
- 1 Tbsp. cornstarch
- 1/4 c. chicken stock
- 1 tsp sesame oil
- 3 Tbsp. peanut oil
- 1 Tbsp. sliced fresh ginger, in tissue-thin half moons
- 5 ounce asparagus, tough ends cut off, cut into 1/4 inch pcs on a diagonal ( 3/4 c.)
- 1 x celery stalk, cut into 1/4 inch pcs on a diagonal ( 1/2 c.)
- 1/2 c. red bell pepper cut into 1- by 1/4 inch-thick pcs
- 1 x Bosc pear, peeled, quartered, cored and cut into 1/4 inch pcs on a diagonal ( 3/4 c.)
- 2 lrg shallots, thinly sliced
- 1 tsp chopped garlic
- 2 tsp Chinese white rice wine or possibly gin
- 1/2 c. macadamia nuts
Direcciones
- In a large bowl, combine marinade ingredients. Add in chicken and allow to marinate for at least 20 min. In another bowl, combine sauce ingredients and reserve.
- Heat a wok over high heat for 45 seconds. Add in 1 1/2 Tbsp. peanut oil and coat wok with it using a spatula. When a wisp of white smoke appears, add in ginger slices, stir and cook for 15 seconds. Add in asparagus and cook, stirring, for 1 minute. Add in celery and bell pepper and cook, stirring, for another minute.
- Add in pear and cook, stirring, for 30 seconds. Turn off heat, remove contents of wok and reserve. Wipe off wok and spatula with paper towels.
- Heat wok over high heat for 30 seconds. Add in remaining 1 1/2 Tbsp. oil and coat wok with it using a spatula. When a wisp of white smoke appears, add in shallots, stir, and cook for 20 seconds. Add in garlic and stir briefly. Add in chicken and marinade, spread in a thin layer, and cook for 45 seconds. Turn over and cook for 1 minute. Add in wine and stir to mix. Add in reserved vegetable-fruit mix and cook, stirring, for 2 min. Make a well in center of mix, stir sauce mix, pour in, and stir to mix till sauce thickens, about 1 1/2 min. Turn off heat, add in macadamia nuts, mix well, transfer to a heated platter and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 536g | |
| Calories 887 | |
| Calories from Fat 551 | 62% |
| Total Fat 63.1g | 79% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 2143mg | 89% |
| Potassium 944mg | 27% |
| Total Carbs 35.26g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 12.06g | 8% |
| Protein 40.66g | 65% |
