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Directions:
Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavor). Mix all the sauce ingredients in a small bowl.
Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through.
Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve.
Chicken marinade: - 1 tablespoon Corn starch
- 2 tablespoons Water
- 1 tablespoon Chinese wine
- 2 teaspoons Soy sauce
Sauce: - 1 tablespoon Soy sauce
- 1 tablespoon Water
- 2 teaspoons Hoisin sauce
- 1 teaspoon Oyster sauce
- 1 teaspoon Chili bean sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
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