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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse, pat dry, then slice mushrooms. Set aside. | 2. Heat vegetable oil in a deep 12-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally for a minute. Add bell pepper and cook for one minute stirring occasionally. | 3. While the vegetables cook, cut green onions including green tops. | 4. Remove vegetables from skillet and set aside. Add chicken to skillet and cook until chicken is no longer pink. | 5. Put vegetables back into the skillet along with the bamboo shoots, green onion, broth, soy sauce, garlic, ginger, sesame oil. | 6. Meanwhile combine the cornstarch and water in a jar with a lid. Cover and shake until lumps dissolve. Add cornstarch mixture to skillet. | 7. Continue to cook stirring occasionally, until thick and bubbly. | 8. Serve over rice and top with chopped nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
button mushroom	1	cup		-	-	-	-
bell pepper	1/2		chopped	-	-	-	-
green onion	1	bunch	sliced	-	-	-	-
bamboo shoot	1	can	drained	61.1244	11.7721	5.8861	0.6792
chicken breast	3 -4		boneless skinless cut	0.0	0.0	0.0	0.0
chicken	1	can		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
dark sesame oil	1	tablespoon		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cold water	2	tablespoons		0.0	0.0	0.0	0.0
cashew			chopped roasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.