What you pair with the protein is largely a matter of personal taste or what is available. If you don't have or don't use Shaoxing wine enough to warrant buying it, dry sherry is a good substitute. For the oil, avocado, grapeseed and canola oil have a clean taste. The benefit of avocado oil is it has a very high smoke point. The quantities given for the cooking sauce are double what is actually needed, for those (read my youngest daughter) who like to serve this over steamed rice.
|
Step 1: In a bowl, add ingredients for marinade. Add chicken and toss to coat, then stir in 1½ teaspoons oil and let stand for at least 15 minutes. Step 2: In a wok or wide frying pan toast cashews in 1 tablespoon oil over medium-low heat until golden brown. Remove and set aside. Step 3: Place wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add garlic and stir once. Add chicken and stir-fry until chicken is opaque, about 3 minutes. Remove chicken from wok. Step 4: Add the remaining 1 tablespoon of oil to wok. When oil is hot, add broccoli and bamboo shoots. Stir-fry for 1 minute, adding a few drops of water if the wok appears dry. Add snow peas and stir-fry for 1½ minutes, adding more water if necessary. Return chicken to the pan. Stir cooking sauce and add to the wok. Add tofu. Cook, stirring, until sauce bubbles and thickens. Stir in cashews and serve. |
Ingredients:
For Marinade:
For Cooking Sauce:
|