- 2 tablespoons [30 mL] oil
- 1 tablespoon [15 mL] minced ginger root
- 1 tablespoon [15 mL] minced garlic
- 1 1/2 cups [375 mL] chicken, cut into small strips
- 1 1/2 cups [375 mL] thinly sliced celery stalks
- 4 spring onions, diced
- 1/2 cup [125 mL] green peas
- 1/2 cup [125 mL] sliced bamboo shoots
- 6 water chestnuts, sliced
- 1 cup [250 mL] water
- 1 tablespoon [15 mL] soy sauce
- Salt and pepper, to taste
- 1/2 cup [125 mL] toasted almonds
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- Heat oil into a wok; add ginger root, garlic and chicken strips.
- Stir-fry for approximately 1 minute.
- Add celery slices, onion dices, green peas, bamboo shoots slices and water chestnuts slices.
- Mix quickly.
- Pour in water.
- Cover wok; simmer for 4 minutes.
- Pour in soy sauce; season with salt and pepper.
- Mix in toasted almonds.
- Allow to heat through and serve.
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