canton chicken and snow peas

How To Make canton chicken and snow peas

• Step 1
  Cover mushrooms with warm water, let stand for 30 minutes, then drain.
• Step 2
  Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
• Step 3
  In a bowl, combine soy, cornstarch, sherry, water and pepper.
• Step 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.
• Step 5
  Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
• Step 6
  Place a wok or wide frying pan over high heat.
• Step 7
  When pan is hot, add 2 tablespoon of the oil.
• Step 8
  When oil begins to heat, add garlic and stir once.
• Step 9
  Add chicken and stir-fry until chicken is opaque (about 3 minutes).
• Step 10
  Remove chicken from pan.
• Step 11
  Add remaining 1 tablespoon oil to pan.
• Step 12
  When oil is hot, add mushrooms and bamboo shoots.
• Step 13
  Stir-fry for one minutes, adding a few drops water if pan appears dry.
• Step 14
  Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry.
• Step 15
  Return chicken to pan.
• Step 16
  Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.
• Step 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.
• Step 18
  Stir in nuts just before serving.
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