Ingredients
- 12 snow peas
- 4 water chestnuts
- 3 tbl
- 1/4 bamboo shoots (sliced)
- 130 gr boned chicken breast
- 85 gr chinese cabbage
- 60 ml water
- 45 gr button mushrooms
- 30 ml peanut oil
- 3 gr cornstarch mixed with
- 2 gr salt
- 1 gr sugar
- 1 gr pepper
water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for half minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.
