Introduction (1)
Cashew Chicken (2)
Shrimp Toast (3)
Moo Goo Gai Pan (4)
怀孕多久做b超
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Barbecued Spareribs (7)
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Egg Rolls (10)
Foo Yung (11)
Shrimp with Snow Peas (12)
Egg Rolls (13)
Hoisin Beef & Scallion Rolls (14)
Kung Pao Chicken (15)
Lo Mein (16)
Fried Won Tons (17)
Empress Chicken Wings (18)
Mandarin Pancakes (19)
设计一份美食的英文式食谱Sesame Chicken (20)
Orange Beef (21)
Pork with Broccoli in Oyster Sauce (22)
Garlic Chicken (23)
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Cantonese Roast Duck (25)
Bean Sprout Salad (26)
Almond Biscuits (27)
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Cashew Chickenueue
日照小龙柏
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.