Walnut Chicken/shrimp Stir-fry

---------- Recipe via Meal-Master (tm) v8.02

Title: WALNUT CHICKEN/SHRIMP STIR-FRY
Categories: Fish, Poultry, Ethnic, Kooknet, Cyberealm
Yield: 6 servings

1 c Walnut halves
3 tb Soy sauce
3 tb Cornstarch
1/2 ts Salt
1 ts Sugar
1 1/2 lb Shrimp or skinned, boned
Chicken breast cut into
Strips
2 tb Peanut oil
3 ea Small heads chinese cabbage,
Cut crosswise into 1/8 inch-
Thick slices
6 ea Stalks celery, cut into 2-
Inch julienned pieces
2 lg Onions, cut in half and
Sliced thin
1 lb Snow peas or sugar snaps
1 ea 8 oz can sliced water
Chestnuts, drained
1/2 c Chicken broth
2 tb Fresh tarragon,chopped

In small saucepan, boil walnuts in enough water to
cover for 3 minutes; rinse in cold water, drain and
set aside. In small bowl, combine soy sauce,
cornstarch, salt and sugar and stir well. Add shelled
shrimp or chicken strips and toss to coat; set aside.
Heat large wok or skillet over medium-high heat; add1
tb of oil and all of the vegetables. Stir fry until
tender-crisp, about 3 minutes. Remove vegetables and
set aside. Add walnuts to wok and saute until lightly
browned. Add a bit more oil if necessary. Add water
chestnuts and saute for 1-2 minutes longer; combine
walnuts and water chestnuts with reserved vegetables
and set aside. Heat remaining oil until very hot.
Remove shrimp or chicken from marinade, allow excess
to drip off, and reserve marinade. Stir-fry shrimp or
chicken strips until cooked through, 3-4 minutes. Add
chicken broth and reserved marinade. Cook until
bubbling; return vegetables, walnuts and water
chestnuts to wok. Toss and heat through. Stir in
tarragon and serve immediately over steamed rice or
crisp noodles.

Modified from: Great Good Food by Julee Rosso, Crown
Publishers, Inc., New York, NY, 1993. Typed by Loren
Martin for Cyberealm's KookNet.

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