1/4 cup peanut oil or 1/4 cup
vegetable oil, divided, plus
1 (2 ounce) packages
1 (8 ounce) cans
sliced bamboo shoots, drained
green onions with tops, cut into 1-inch pieces
green pepper, cut into 1-inch pieces
1 tablespoon peanut oil or 1 tablespoon
2 -3 teaspoons
grated fresh gingerroot
green onion top
( to garnish)
Combe first 6 ingredients, stirring well. Add chicken pieces; mix well and refrigerate for 15 minutes.
Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute. Add chicken, and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon; drain on paper towels.
Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds. Add almonds, and stir-fry 2 minutes or until golden brown. Remove and drain on paper towels. Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (Add additional oil, if needed.).
Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well. Add this mixture to the wok. Bring to a boil. Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated. Garnish with green onion tops, if desired. Serve immediately.