*water or sherry The following is from The Gourmet Chinese Regional Cookbook; Castle Press, 1982: Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1-inch. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. Yield: 2-4 servings. MICHAEL KEAN (VMXV03A), Prodigy From the MM database of Judi M. Phelps. firstname.lastname@example.org or email@example.com Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 18:51:06 -0500 From: Walt Gray
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 2|
|Calories from Fat: 140 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 65mg||20 %|
|Sodium 151.9mg||5 %|
|Potassium 958.8mg||25 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 16.5g|
|Protein 32.8g||47 %|
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Calories per serving: 343
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