Preparation / Directions:
ds Freshly ground pepper 1 tb Vegetable oil 1 c Raw cashews 1/2 ts Salt 1/4 c Vegetable oil 6 Green onions; - chopped with 2 tb -tops reserved 1 lg Green pepper; - seeded and -cut in 1/2 inch squares 4 oz Can button mushrooms - drained, liquid reserved 1 tb Hoisin sauce 2 ts Chili pepper paste; or 1 ts - dried red peppers; chopped 1/2 c Chicken stock 1 tb Cornstarch 1 tb -cold water 1 tb Soy sauce
Mix egg white, cornstarch, salt, ginger, soy sauce and pepper in a medium bowl; stir in chicken; cover and refrigerate for 30 minutes. Heat 1 tbsp oil in wok; stir-fry cashews until light brown, about 1 minute; drain on paper towels; sprinkle with 1/2 tsp salt. Heat 2 tbsp oil in wok until hot; add chicken; stir-fry until chicken turns white, about 3 minutes; remove and set aside. Heat 1 tbsp oil until hot; add green onions, green pepper, mushrooms, hoisin sauce and chili paste; stir-fry 1 minute; add chicken, chicken stock, reserved mushroom liquid; heat to boiling. Mix 1 tbsp cornstarch, water and soy sauce; stir into chicken mixture; cook and stir until thickened, about 1 minute; stir in cashews and heat through. Remove to serving platter and garnish with reserved onion tops.