©1968
AuthorDartagnan"classic trader vic's"
½ lb white meat of chicken
½ lb Chinese snow peas
¼ cup peanut oil
½ cup bamboo shoots
1 cup sliced bok choy
1 cup sliced celery
1 cup sliced button mushrooms
½ cup sliced water chestnuts
1 tsp MSG
1 tsp salt
4 cups chicken stock
2 tbsp cornstarch mixed with
½ cup cold water
1
Slice chicken in strips, about 1/2" wide, 1 1/2" long and 1/4" thick.
2
Wash and string Chinese peas and cut cross-wise in half.
3
Stir fry chicken in peanut oil for about 10 seconds.
4
Add vegetables and seasonings and stir fry for another 10 seconds.
5
Add chicken stock, bring to a boil, cover and steam for about a minute. Stir in cornstarch mixture, mix throughly and quickly.
6
Sauce should not be too thick, but should drip or run freely and readily.
Ingredients
½ lb white meat of chicken
½ lb Chinese snow peas
¼ cup peanut oil
½ cup bamboo shoots
1 cup sliced bok choy
1 cup sliced celery
1 cup sliced button mushrooms
½ cup sliced water chestnuts
1 tsp MSG
1 tsp salt
4 cups chicken stock
2 tbsp cornstarch mixed with
½ cup cold water