canton chicken and snow peas

How To Make canton chicken and snow peas

• 1

  Cover mushrooms with warm water, let stand for 30 minutes, then drain.
• 2

  Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
• 3

  In a bowl, combine soy, cornstarch, sherry, water and pepper.
• 4

  Add chicken and toss to coat, then stir in 1 1/2 teaspoon of the oil and let stand for fifteen minutes to marinate.
• 5

  Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
• 6

  Place a wok or wide frying pan over high heat.
• 7

  When pan is hot, add 2 tablespoon of the oil.
• 8

  When oil begins to heat, add garlic and stir once.
• 9

  Add chicken and stir-fry until chicken is opaque (about 3 minutes).
• 10

  Remove chicken from pan.
• 11

  Add remaining 1 tablespoon oil to pan.
• 12

  When oil is hot, add mushrooms and bamboo shoots.
• 13

  Stir-fry for one minutes, adding a few drops water if pan appears dry.
• 14

  Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry.
• 15

  Return chicken to pan.
• 16

  Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.
• 17

  Variations: Cashew or Almond Chicken - first toast 1/2 cup cashews or blanched almonds in 1 tablespoon salad oil over medium-low heat until golden; remove from pan and set aside.
• 18

  Stir in nuts just before serving.
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