Title: Cashew Chicken B1
Categories: Poultry Chinese
Yield: 4 Servings
| 2 | tb | VEGETABLE OIL |
| 1/2 | ts | SALT |
| 1 | c | SLICED CHICKEN BREAST |
| 1/2 | c | PEA PODS |
| 1/2 | c | WHOLE BUTTON MUSHROOMS |
| 1/2 | c | BAMBOO SHOOTS |
| 1 | c | CANNED CHICKEN BROTH |
| 1/2 | c | COOKED CASHEW NUTS |
| 1/2 | ts | MONOSODIUM GLUTAMATE (OPTIONAL) |
| 1/4 | ts | SUGAR |
| 1/2 | ts | CORNSTARCH |
Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry
2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken
broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium
glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and
add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort:
AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS
ANGELES