1. Combine sauce ingredients in a bowl. 2. Set aside. 3. Combine chicken shreds with salt, egg white and cornstarch. 4. Mix lightly with hand. 5. In a wok, heat 1 1/2 T. 6. oil until hot. 7. Add chicken, stir to separate, cook until no longer pink. 8. Remove and set aside. 9. Wipe out wok with paper towel. 10. Heat 2 T. 11. oil in wok. 12. Stir-fry garlic, ginger and scallion 1 minute. 13. Add carrots, peppers, bamboo shoots, and mushrooms. 14. Stir-fry for 1 minute. 15. Remove to bowl. 16. Reheat 2 T. 17. oil in wok. 18. Add bean curd. 19. Stir-fry gently for 1 minute. 20. Add all vegetables. 21. Add chicken. 22. Stir-fry 3 minutes. 23. Pour in sauce mixture. 24. Stir-fry 2 minutes more. 25. Serve hot over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
