Walnut Chicken/shrimp Stir-Fry
| Yield: | 6 Servings |
| Categories: | Poultry, Ethnic, Fish |
| 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 | Small heads chinese cabbage, | |
| Cut crosswise into 1/8 inch- | ||
| Thick slices | ||
| 6 | 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 | 8 oz can sliced water | |
| Chestnuts, drained | ||
| 1/2 | c | Chicken broth |
| 2 | tb | Fresh tarragon,chopped |
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