Stir-Fried Snow Peas

From Yankee Magazine's Great New England Recipes

Vegetables Recipes

Yield: Serves 4-6.

Millie marinates the chicken in egg white for an hour to help keep the meat juicy when it is cooked. Sometimes she substitutes tofu for the chicken, browning it in a wok.

• 1 chicken breast, boned and skinned, cut into very thin strips
• 1 egg white
• 3 to 4 tablespoons cooking oil
• 1/2 pound fresh snow peas or sugar snap peas, stemmed
• 1 cup sliced fresh mushrooms
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon cooking wine
• 1-1/2 cups chicken broth
• 1 tablespoon cornstarch

Marinate chicken slivers in egg white for 1 hour. Heat oil hot (375 degrees F in an electric wok or skillet) and quickly stir-fry chicken slivers about 2 minutes. Lift out of oil into a dish and cover. If necessary add another tablespoon of oil and heat the skillet again. Put in the snow peas and mushrooms, and stir-fry 3 to 4 minutes, then add sugar, salt, wine, and 1 cup of the broth. Bring to a boil and add cornstarch dissolved in remaining 1/2 cup broth. Boil again, add chicken, and serve.

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