| 1. In small saucepan combine water, 2 tablespoons sherry, 4 teaspoons cornstarch, soy sauce and bouillon.
2. Bring to a boil over medium heat and cook until mixture thickens. Remove from heat.
3. In a medium sized mixing bowl, combine remaining sherry, cornstarch, egg white and salt.
4. Toss chicken in egg mixture, coating pieces well.
5. Heat peanut oil in wok to 375 F. on high heat.
6. Add half the chicken pieces. Stir-fry 4-5 minutes, until light brown.
7. Remove chicken from wok, place on paper towels.
8. Stir-fry remaining chicken.
9. Add almonds. Stir-fry 2 minutes. Remove to small bowl.
10. Add carrot and ginger to wok. Stir-fry 1 minute.
11. Add celery, onions, mushrooms, and bamboo shoots. Stir-fry about 3 minutes, until crisp-tender.
12. Add chicken and almonds back to wok. Pour in sauce. Stir-fry until heated through.
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