---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN AND CASHEW NUTS SICHUAN STYLE
  Categories: Chinese, Chicken
       Yield: 2 servings
  
       8 oz Chicken breasts
     1/2    Egg white
       1 ts Cornstarch
       1 pn Salt
            Oil for frying
       3    Green peppers
   3 1/2 oz Bamboo shoots (parboiled)
       2 oz Cashew nuts
       1 ts Garlic, chopped
       1 tb Rice wine
       1 pn Msg (optional)
 
 ---------------------------SAUCE---------------------------
       1 tb Soybean paste
       1 tb Soy sauce
       2 ts Sugar
     1/2 tb Vinegar
     1/4 ts Salt
  
   1. dice the chicken breasts into 1/2 inch pieces. dip
   in the egg white and then in the cornstarch mixed with
   a pinch of salt. 2. heat some oil until fairly hot and
   fry the diced chicken.  drain. 3. slice the peppers in
   half vertically. remove the seeds , stems and pith.
   cut into 1/2 inch squares. 4. cut the parboiled bamboo
   shoots to the same size as the peppers.  mix the sauce
   ingredients together in a bowl. 5. fry the cashew nuts
   in moderately hot oil until they are lightly browned
   and crunchy. 6. heat 2 tb of oil in the wok and stir
   fry the garlic, bamboo shoots and the peppers and stir
   fry. 7. add the chicken and cashew nuts, sprinkle with
   rice wine, and pour in the sauce. stir fry all the
   ingredients briefly over a high heat and add a pinch
   of msg (optional) to heighten the flavor.
  
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