Extreme Cuisine

Beef Kung Pao

1 pound beef boneless sirloin or flank steak
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/2 teaspoon salt
1 dash white pepper
2 hot green chiles
2 green onions (with tops)
1 red bell pepper
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1/2 cup diced canned bamboo shoots
1 teaspoon sugar
1/2 cup skinless raw peanuts, roasted

Trim fat from beef steak; cut beef into 3/4-inch cubes.
Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.

Cut chiles into thin slices (remove seeds and membrane if desired).
Cut onions diagonally into 1-inch pieces.
Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot.
Add 2 tablespoons oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot.
Add 2 tablespoons oil; rotate skillet to coat bottom.
Add chiles, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute.
Add beef, bell pepper and sugar; stir-fry 1 minute.
Stir in onions.
Sprinkle with peanuts.

Forbidden City Chicken

3/4 cup soy sauce
2 tablespoons butter, melted
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 garlic clove, crushed
2 dashes Tabasco sauce
2 small broiler chickens, split
Sesame seeds

Arrange the chicken halves skin side up in one layer in a baking pan.
In a bowl mix together the soy sauce, melted butter, curry powder, cinnamon, ginger, garlic and Tabasco sauce. Spread the mixture over the chicken and chill for 1 hour.

Preheat the oven to 325 degrees F.
Sprinkle sesame seeds over the chicken and bake uncovered for about 1 hour, until the chicken is golden.

Serves 4.

Sesame Peanut Candy (China)

2 cups granulated sugar
1/3 cup white vinegar
4 teaspoons water
1/2 cup sesame seeds, toasted
1 1/2 cups roasted, unsalted, skinless peanuts

Combine sugar, vinegar and water in medium saucepan.
Cook over low heat, stirring just until sugar dissolves.
Cook without stirring until mixture boils.
Boil mixture without stirring until it is golden and reaches 295 degrees F to 300 degrees F or hard crack stage on a candy thermometer, about 10 minutes.

While sugar mixture is boiling, grease an 11 x 7-inch baking pan.
sprinkle half of the sesame seeds and all of the peanuts evenly into pan.
Pour sugar mixture over nuts in pan.
Smooth surface with the back of a greased wooden spoon.
Sprinkle with remaining sesame seeds.
Cool slightly.
While candy is still warm, cut into 2 x 1-inch pieces.
Cool completely.
Remove from pan.

Makes 2 1/2 to dozen pieces.

Szechwan Chicken with Cashews

Most Szechwan cooking is hot and spicy.

2 whole chicken breasts (1 1/2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 scallions (with tops), chopped
(reserve 2 tablespoons tops)
1 large green bell pepper, cut into
1/2-inch squares
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce

Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces.
This is easier to do if the chicken is partially frozen.
Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.

Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain.
Sprinkle with 1/2 teaspoon salt.
Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken.
Heat remaining 1 tablespoon oil until hot.
Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste.
Stir-fry about 1 minute.
add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute.
Stir in cashews; garnish with reserved scallion tops.

Yields 6 servings.

* 1 teaspoon crushed red pepper flakes can be substituted.

Chicken Lo Mein

Posted by bettyboo⯲ May 15, 2001

1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desired

Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.

Heat 2 quarts water to boiling in 3 quart saucepan.
Add pea pods, carrots and linguine, heat to boiling.
Boil 2 to 3 minutes or until linguine is just tender, drain.

Mix cornstarch, sugar and water.
Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble.
Add chicken, stir fry about 2 minutes or until chicken is white.
Stir broth mixture in and stir into chicken mixture.
Stir in pea pods, carrots and linguine.
Cook 2 minutes, stirring occasionally.
Sprinkle with toasted sesame seed.

5 servings

Lotus Flowers (China)

1 pound raw shrimp, peeled, deveined
and finely chopped
1 (6 ounce) can water chestnuts, drained
and finely chopped
2 scallions, finely chopped
1 teaspoon Chinese wine or dry sherry
1/2 teaspoon finely grated fresh ginger
Salt and freshly ground pepper, to taste
1 egg white, beaten until stiff
1 teaspoon cornstarch
Oil (for deep frying)

Mix together the shrimp, water chestnuts, scallions, wine, ginger, salt and pepper.
Fold in the beaten egg white and the cornstarch.
Roll into balls the size of walnuts.
Heat the oil in a wok or frying pan to a temperature of 350 degrees F and fry the balls a few at a time until golden brown, 2 to 3 minutes.
Drain on paper towels and serve immediately.

Makes 12 to 15 fritters.

Orange-Honey Chicken Stir Fry

Posted by wizard4 May 14, 2001

2 tablespoons peanut oil
1 slice ginger root
1 pound chicken breast (thin strips)
1/2 orange (thin half slices)

Sauce
2 tablespoons cornstarch
3/4 tablespoon dry mustard
2 tablespoons soy sauce
1/4 cup honey
1/4 cup orange Juice

Garnish
4 green onions (chopped)

Combine the sauce ingredients, set aside.
Heat wok or skillet and add peanut oil.
Fry ginger root slice to season oil (30 seconds).
Remove ginger root.

Add chicken and stir-fry 2 to 3 minutes until tender.
Add sauce and stir until it begins to thicken.
Add orange slices; mix well. Remove to serving dish and garnish with green onions.

Serve with rice or rice noodles.

Servings: 4

Honeyed Chicken and Pineapple (China)

1 (3 pound) broiler-fryer chicken
1/2 cup cornstarch
1 cup vegetable oil
2 teaspoons grated, pared fresh ginger root
1 clove garlic, crushed
1 (20 ounce) can pineapple chunks, drained
1 red or green bell pepper, seeded and
cut into thin slices
1 1/2 cups water
2 teaspoons cornstarch
1 1/2 tablespoon honey
1 tablespoon instant chicken bouillon granules
1 teaspoon sesame oil
4 scallions, cut into thin slices

Remove giblets from chicken.
Rinse chicken and cut into serving-size pieces.
Coat chicken pieces with 1/2 cup cornstarch.

Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
Cook until golden and completely cooked.
about 5 minutes.
Drain on absorbent paper.
Repeat with remaining chicken.

Pour all but 2 tablespoons of the oil out of wok.
Stir fry ginger and garlic in the oil over medium heat 1 minute.
Add drained pineapple and the sliced pepper to ginger mixture.
Stir fry over high heat 2 minutes.
Remove from wok.

Mix water and remaining 2 teaspoons cornstarch.
Blend in honey, bouillon and sesame oil.
Pour mixture into wok.
Cook and stir over high heat until mixture boils and thickens.
Return chicken and pineapple-pepper mixture to wok.
Cook and stir over high heat until hot throughout.
Add scallions.
Cook and stir 1 minute longer.

Makes 4 servings.

Barbecued Pork (China)

2 (12 ounce) pork tenderloins
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring (optional)
1/2 teaspoon ground cinnamon
1 clove garlic, crushed
1 scallion, cut in half
Scallion curls (optional)

Remove fat from meat.
In a large bowl, combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion.
Add pork, turning meat to coat completely.
Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.

Drain pork, reserving marinade.
Place pork on wire rack over a baking pan.
Bake at 350 degrees F for 45 minutes or until done, turning and basting frequently during baking.
Remove pork from oven.
Cool; cut into diagonal slices.
Garnish with Scallion Curls.

Makes about 8 appetizer servings.

Oriental Spareribs

Cut in two and separate 4 1/2 to 5 pounds spareribs.
Boil for 35 minutes and drain.

Sauce
1/3 cup prepared mustard
1/3 cup dark molasses
1/3 cup soy sauce
1/3 cup brown sugar
4 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce

Mix Sauce ingredients.
Dip drained ribs into sauce.
Place in a baking pan.
Pour remaining sauce over ribs.
Cover pan; put into refrigerator overnight or at least 6 hours.
Turn ribs in pan with sauce at least once while marinating.
Do not drain.
Place pan in oven at 350 degrees F for 1 to 2 hours, turning often.

Chinese Sweet and Sour Chicken

Posted by liz May 26, 2001

Source: Posted by Cookin’ Dad 03-27-2001 09:33 pm

This is an excellent recipe for sweet and sour chicken.
It uses a soy sauce-based sweet and sour sauce.
I have also included a red sweet and sour sauce recipe at the bottom of the recipe if you and your family prefer that type.
Please let me know how things go.

2 large whole boneless chicken
breasts, cut into bite-size pieces
1/4 cup soy sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup water
5 teaspoons ginger (GRATED EXTRA-FINE)
1 teaspoon garlic, minced (I used garlic press)
1 1/2 teaspoons freshly squeezed orange juice
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup green onion, sliced in approximately
1/4-inch segments
2 tablespoons hot oil
2 tablespoons cornstarch, mixed with water for thickening sauce
Chicken nugget breading
2 cups cornstarch (approximation)
2 eggs
1 cup water (approximation)
1 tablespoon oil (approximation)

Red Chinese Sweet and Sour Sauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 teaspoons regular prepared mustard**
1 tablespoon ginger (minced as fine as possible)
1 teaspoon garlic (minced as fine as possible)
About 3 tablespoons green onions, green part only
About 1 tablespoon cornstarch mixed with little more than
1 tablespoon water for thickening sauce
About 2 tablespoons hot oil (add to sauce after thickened)

** You can omit the mustard, but I personally prefer that subtle extra it adds.
No matter what you decide, you’ll like this sauce.

Several hours before cooking time, cut salt chicken (I used a little less than 1 teaspoon).
After you have salted chicken, drizzle a little water on breast chunks and mix.
Follow that with about 2 tablespoons cornstarch.

Mix cornstarch in, gently massaging it into meat with your hands.
Set in refrigerator.

A couple of hours before cooking time mix sauce ingredients together.
This includes everything EXCEPT green onion, hot oil and cornstarch.
Make sure the ginger is VERY FINELY minced or you will sacrifice some of the flavor.
This step may take extra time, but your effort will be rewarded - trust me, this sauce is yummy!!!! Set sauce aside to allow flavors to marry.

Before you heat up oil (about 3 inches deep in deepest part of wok), mix eggs, water and oil together bowl.
Place nuggets in mixture, then dip in pure cornstarch.
Make sure you have a thin, solid coating with no bald spots.
Heat oil while nuggets sit in cornstarch.
Before frying, make sure oil is piping hot (important for allowing cornstarch to achieve its full functionality).
Drop first batch of nuggets in hot oil (should see just a little smoke just before nuggets are placed in oil).
Oil temp.
for this recipe is important, because if oil is hot enough, nuggets will be slightly crispy in spite of having been fried for just 2 1/2 to 3 minutes! On the other hand,if the temp.
is too low, your nuggets may have a slightly gooey exterior.
If you have a thermometer, fry at 375 to 380 degrees F.

Remove first batch of nuggets which should be ready in no more than 3 minutes.
Unless you are using golf ball-size nuggets (lol). Drain well.
My nuggets were super tender after frying them for not quite 3 minutes Allow a minute or two for oil temp.
before frying your next, and possibly final, batch.
Also, for optimum results with different sized nuggets in same batch, put larger size nuggets in BEFORE smaller size ones.

After you are done frying and draining nuggets, pour oil out of wok and into safe container.
Allow wok to cool for a minute or so before cleaning it and then heating sauce.
When heating sauce, pour in cornstarch/water mixture within first minute or so.
Stir and, when sauce starts to thicken, add hot oil and stir well before adding green onions.
Lastly, dump chicken nuggets into wok and stir until all nuggets are coated with sauce.

Serve over white rice.

Peking Shrimp

1/4 cup dark corn syrup
1/4 cup water
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon cornstarch
1 clove garlic, minced
1/4 teaspoon ground ginger
2 tablespoons vegetable oil
1 pound medium-size shrimp, cleaned
1 small tomato, cut into wedges
1/2 cup green bell pepper pieces

Combine first 7 ingredients.
Heat corn oil in skillet.
Add shrimp cook, stirring occasionally, about 3 minutes.
Add sauce and remaining ingredients.
Boil 1 minute, stirring gently.
Serve over rice.

Serves 4.

Hot Chinese Mustard

1/4 cup dry mustard
2 tablespoons cold water

Put dry mustard in cup or small bowl.
Gradually add cold water, stirring until thoroughly mixed.
Make only the amount needed at a time, for it dries on standing.
Serve with egg rolls, sliced pork, shrimp or cubes of cheese and ham.
Flat beer may be used in place of water.

Chicken with Peanuts in Hot and Spicy Sauce

Posted by WingsFan91 9/5/2001 8:09 am

1/2 pound (225g) boneless chicken legs or shredded chicken
1/2 tablespoon wine
1/2 tablespoon soy sauce
1/4 teaspoon salt
Dash of pepper
3/4 tablespoon cornstarch
1 dried hot pepper, cut into 1/2-inch long, remove seeds
1 teaspoon minced garlic
1 teaspoon sesame oil
Total of 1 1/2 cups each: diced squash, peanuts
2 1/2 tablespoons each: soy sauce, water
1/2 tablespoon each: granulated sugar, wine
1 teaspoon each: vinegar, cornstarch

Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch.
Add oil before stir-frying so beef shreds separate easily during frying.
Heat oil; stir-fry it until done medium well, then move to side of pan.
Use remaining oil to stir-fry pepper, garlic and 1 teaspoon sesame oil until fragrant.
Add and stir sponge-gourd and peanuts briefly.
Mix and add sauce, water, sugar, wine, vinegar and cornstarch; cover and cook until steaming, then stir to mix well.

Steamed Cantonese-Style Fish

Posted by swm56 6/11/01 9:39:48 am

Source: Recipe courtesy of Ken Hom

1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon peanut oil
2 teaspoons sesame oil
Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger evenly over the top.

Set up a steamer or put a rack into a wok or deep pan.
Fill it with 2 inches of water and bring to a boil over a high heat.
Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked.
Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take 12-14 minutes.
The fish should turn opaque and flake slightly but still remain moist.

Remove the plate of cooked fish and our off any liquid that may have accumulated.
Scatter the scallions on the fish, then drizzle with the light and dark soy sauces.
Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.
Garnish with cilantro and serve at once.

Subgum-Gai-Pan (Chicken and Vegetables)

2 tablespoons vegetable oil
1 teaspoon salt
Dash of pepper
2 cups raw chicken
2 tablespoons green bell pepper, diced
1 cup bok choy, 1/8-inch slices
2 cups celery, 1/8-inch slices
1/2 cup chicken bouillon
3 small tomatoes, quartered
2 tablespoons cornstarch
2 teaspoons soy sauce
1/4 cup water

Put oil, salt and pepper into a skillet.
Add raw chicken, cut into 1/3-inch cubes.
Cook on medium heat until done.
Add green pepper, bok choy, celery and chicken bouillon.
Cover an cook on medium heat for 10 minutes.
Add tomatoes.
Blend and add the cornstarch, soy sauce and water.
Heat just until thickened.
DO NOT BREAK UP TOMATOES.

Pork Lo Mein

Posted by Darlene 2/17/2002 4:13 pm

If Lo Mein noodles are not available, substitute a thin egg noodle.

Serves 4.

1 tablespoon soy sauce
1 teaspoon sherry
1 teaspoon garlic, minced
1 teaspoon cornstarch
1/2 pound pork loin, boneless, thinly sliced into 2″ x 1″ strips
8 ounces lo mein noodles, dry
2 tablespoons oil
1 cup chicken broth
2 tablespoons oyster sauce (bottled)
1 tablespoon cornstarch

Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl.
Add the pork strips, cover and refrigerate for 20 minutes.
Cook the noodles until just tender.
Drain and sit aside.

Heat the oil in a large skillet or wok.
Add the pork and stir-fry quickly (about 3 minutes).
Whisk together the broth, oyster sauce and cornstarch.
Stir into the pork.
Toss in the cooked noodles.
Cook until thickened (about 2 minutes).

Serve warm.

Chinese Lemon Chicken

Posted by liz May 26, 2001

Source: Cookin’ Dad - 01-04-2001 08:03 am

Please excuse the delay in posting this recipe.
I figure that by now everyone should be back from Christmas vacation.
At any rate, most of you know that my Chinese father-in-law is an excellent chef who taught me how to make a few dishes when he visited us a few months ago.
My father-in-law actually cooked a few dishes with me in the kitchen, but for most of the dishes, including this one, he simply gave me some ingredients to use and I figured out the ratios.
This dish, although seemingly very simple, proved most elusive! It took four tries before I finally came up with something good.
The dish has a strong lemon flavor and is slightly sweet and tangy.
Hope you enjoy it

P.S.
Am now working on a Szechuan Chicken dish.

4 to 6 whole breast halves (skin included)
1 cup water
1/2 cup LOW SODIUM chicken broth
1/4 freshly squeezed lemon juice
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons ginger, finely grated (the finer the better)
1/2 teaspoon salt**

** I decided to use a little salt instead of soy sauce I originally had in recipe.
The third time I made recipe, sauce was slightly darker than I wanted it to be.

Ingredients used to fry chicken
Cornstarch
Oil
Eggs

Mix sauce ingredients (everything except cornstarch, oil and eggs) at least several hours before making this dish to allow flavors to mix.
I didn’t do this the first time I made this dish and it just doesn’t taste the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts so that the thicker meat on breasts will have a good flavor.
If you don’t do this, you will have a tasty sauce and the meat on the surface of chicken will taste good, but inner part will be very bland.
Last time I made this I also used a bit of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total).
Chicken should be salted with garlic and salt mixture AT LEAST 12 hours, preferably 24 hours in advance to allow maximum penetration of flavors.

Place a good amount of shortening or a combination of shortening and liquid vegetable oil in wok or deep fryer.
Wait until you have breaded your chicken before heating shortening.
Next, beat two eggs with about 1 1/2 cups water.
After that, add about 2 tablespoon vegetable.
oil to mixture and beat lightly.
You are now ready to bread chicken breasts with cornstarch.
Dip each breast in cornstarch making sure it is thoroughly covered.
Lightly shake off excess cornstarch and dip in egg mixture.
Allow breasts to drip excess liquid before re-dipping in cornstarch mixture.
This time, you want a good coating, similar to that of crispy beef–solid coating , but not too thick.
Set aside breaded breasts and heat oil.
Oil should be heated to 360 degrees.
You do not have to be exact, but oil should be GOOD AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. during frying cycle.
Depending on the size of your fryer or wok, I would probably fry 2–definitely no more than 3 breasts at a time. To fry more than that would risk excess oil penetration because of a slowed oil temp.
recovery.
Fry breasts for about 12 minutes, or slightly longer if you are frying very large breasts.
If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fried
for about six minutes.
By that time, there should be a good crispy shell to protect chicken from oil penetration.
Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water.
Once sauce thickens, add about 2 tablespoon hot oil and mix well.
Remove sauce from fire and set aside.

When fried chicken breasts are done, allow them to set for about 2 minutes to ensure meat closest to bone is fully cooked.

Next chop each chicken breast into about 3-4 pieces and pour some of lemon sauce (to taste) over chicken.
Remaining sauce can be used to dip fried chicken pieces.

Chicken can be served over white rice.

Braised Shrimp with Vegetables (China)

1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepper

Remove shells and back veins from shrimp.
Cut broccoli into pieces.
Drain mushrooms.
Cut whole bamboo shoots into thin slices.

Heat oil in wok over high heat.
Stir fry shrimp in oil until tender, about 3 minutes.
Add broccoli to shrimp.
Stir fry 1 minute. Add mushrooms and bamboo shoots.
Stir fry 1 minute longer.

Combine remaining ingredients.
Pour mixture over shrimp-vegetable mixture.
Cook and stir until liquid boils.
Cook and stir 1 minute longer.

Makes 4 servings.

Jewels

Prepare Sauce.

Chicken
2 chicken breasts
1 scallion, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons vegetable oil
1 package frozen or 1/4 pound fresh snow peas
1/3 cup water
1 (4 ounce) can water chestnuts, quartered
1 (4 ounce) jar pimento, drained and shredded

Thinly slice chicken breasts.
Marinate for 20 minutes in a mixture of scallion, cornstarch and soy sauce.

Add minced garlic and salt to oil in a wok and stir fry until garlic begins to brown.
Add marinated chicken and stir fry until meat is cooked.
Remove the chicken.
Add snow peas and stir fry for approximately 2 minutes.
Add water and bring to a boil.
Add water chestnuts, pimento, chicken and snow peas.
Add Sauce which was prepared in advance.

Sauce
1 tablespoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Several drops sesame oil
Pinch of sugar

Mix well.
Add to mixture in wok and stir until thickened and bubbly.

Serve over rice.