1/4 cup Halved almonds Oil Cornstarch 1 tablespoon Sherry 1 tablespoon Oyster sauce Salt 1/2 teaspoon Sugar 1 pound Boneless chicken breast -- cubed 2 teaspoons White wine 1/2 Egg white Pepper 1/4 pound Chinese pea pods 2 Water chestnuts -- sliced 1/4 cup Thinly sliced bamboo shoots 24 Fresh button mushrooms -- OR- Canned button mushrooms Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds. Created by: David Lee, Chinese Arts Council (C) 1992 The Los Angeles Times
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