Stir-Fried Snow Peas
Millie marinates the chicken in egg white for an hour to help keep the meat juicy when it is cooked. Sometimes she substitutes tofu for the chicken, browning it in a wok.
Millie marinates the chicken in egg white for an hour to help keep the meat juicy when it is cooked. Sometimes she substitutes tofu for the chicken, browning it in a wok.
Yield:
Serves 4-6.Ingredients
1 chicken breast, boned and skinned, cut into very thin strips
1 egg white
3 to 4 tablespoons cooking oil
1/2 pound fresh snow peas or sugar snap peas, stemmed
1 cup sliced fresh mushrooms
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cooking wine
1-1/2 cups chicken broth
1 tablespoon cornstarch
Instructions
Marinate chicken slivers in egg white for 1 hour. Heat oil hot (375 degrees F in an electric wok or skillet) and quickly stir-fry chicken slivers about 2 minutes. Lift out of oil into a dish and cover. If necessary add another tablespoon of oil and heat the skillet again. Put in the snow peas and mushrooms, and stir-fry 3 to 4 minutes, then add sugar, salt, wine, and 1 cup of the broth. Bring to a boil and add cornstarch dissolved in remaining 1/2 cup broth. Boil again, add chicken, and serve.
