No matter where I take my guests, it seems they like my kitchen best. However, the canned are very good in this recipe. Many can now be found in the regular grocery store, so you can use fresh if desired. Mom first made this recipe years ago when fresh Chinese vegetables were not readily available. Notes: To toast almonds, place in a dry skillet over medium heat until fragrant and golden, being very careful not to burn. Cook another 5 minutes or until thickened. Blend cornstarch with 1/4 cup cold water add to pan, stirring vigorously until well-blended. Add canned vegetables, chicken broth, soy sauce and pepper. Cover, reduce heat and cook until tender, about 20 minutes. Add the peppers, celery, onions and mushrooms. Heat the oil in a large sauté pan over high heat. Hot cooked rice ( see the similar and related recipes).1 cup toasted slivered almonds ( optional, see notes below).2 cups combination of canned bean sprouts, water chestnuts and/or Chinese vegetables, drained.1 medium green pepper, sliced into strips or chopped.1 pound boneless, skinless chicken breasts, cut into strips about 1/2-inch wide.
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