Mix salt, pepper & cornstarch. Add chicken & toss to coat. Heat oil in wok (electric frypan can be used) until very hot (375 degrees). Add ginger root and stir fry ½ minute. Add chicken & stir fry until all traces of pink disappear. Remove chicken. Add mushrooms & green pepper & stir fry 1½ minute. Return to pan, add cornstarch mixture & stir until thickened. Serve immediately.
*Chicken will slice more easily if at least partially frozen.
**Ginger root may be purchased in the produce dept. of some grocery stores.
[Note this is copied verbatim from 1975 text, and I have not made it.]
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 558 (85%)|
|Amt Per Serving||% DV|
|Total Fat 62.1g||83 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 31.2g|
|Cholesterol 55.7mg||17 %|
|Sodium 55.6mg||2 %|
|Potassium 192.4mg||5 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.3g|
|Protein 18.2g||26 %|
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Calories per serving: 658
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