Ingredients:
4 skinless chicken breast halves, cut into matchstick pieces
1 Tbs. ground almonds
2 Tbs. sherry
3/4 tsp. minced, peeled gingerroot
or 1/4 tsp. ground ginger
1/2 tsp. salt
3 Tbs. olive or canola oil
1/2 cup walnuts
1 cup whole mushrooms
1 cup canned sliced bamboo shoots, drained
1/4 pound/110g Chinese pea pods
1 Tbs. ground almonds
2 Tbs. sherry
3/4 tsp. minced, peeled gingerroot
or 1/4 tsp. ground ginger
1/2 tsp. salt
3 Tbs. olive or canola oil
1/2 cup walnuts
1 cup whole mushrooms
1 cup canned sliced bamboo shoots, drained
1/4 pound/110g Chinese pea pods
Recipe:
1. Slice chicken into matchstick pieces.
2. In bowl, mix chicken, ground almond, sherry, ginger and 1/2 teaspoon salt. Set aside.
3. In skillet, cook walnuts in oil for 3 minutes, stirring constantly. Spoon walnuts onto paper towel to drain. Leave oil in skillet.
4. Stir-fry in skillet the mushrooms, bamboo shoots, Chinese pea pods and 1/2 teaspoon salt for 3-5 minutes. Spoon vegetables into bowl. Leave oil in skillet.
5. Stir-fry chicken mixture for 5 minutes; stir in vegetables.
6. Spoon mixture onto warm serving dish.
2. In bowl, mix chicken, ground almond, sherry, ginger and 1/2 teaspoon salt. Set aside.
3. In skillet, cook walnuts in oil for 3 minutes, stirring constantly. Spoon walnuts onto paper towel to drain. Leave oil in skillet.
4. Stir-fry in skillet the mushrooms, bamboo shoots, Chinese pea pods and 1/2 teaspoon salt for 3-5 minutes. Spoon vegetables into bowl. Leave oil in skillet.
5. Stir-fry chicken mixture for 5 minutes; stir in vegetables.
6. Spoon mixture onto warm serving dish.
Serves:
4
Notes:
Fat content:
Each serving has about 25g of fat, half of it is from beneficial monounsaturated sources.