Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Walnut halves
3 tb Soy sauce
3 tb Cornstarch
1/2 ts Salt
1 ts Sugar
1 1/2 lb Shrimp or skinned, boned
Chicken breast cut into
Strips
2 tb Peanut oil
3 ea Small heads chinese cabbage,
Cut crosswise into 1/8 inch-
Thick slices
6 ea Stalks celery, cut into 2-
Inch julienned pieces
2 lg Onions, cut in half and
Sliced thin
1 lb Snow peas or sugar snaps
1 ea 8 oz can sliced water
Chestnuts, drained
1/2 c Chicken broth
2 tb Fresh tarragon,chopped

In small saucepan, boil walnuts in enough water to cover for 3
minutes; rinse in cold water, drain and set aside. In small bowl,
combine soy sauce, cornstarch, salt and sugar and stir well. Add
shelled shrimp or chicken strips and toss to coat; set aside. Heat
large wok or skillet over medium-high heat; add1 tb of oil and all of
the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove
vegetables and set aside. Add walnuts to wok and saute until lightly
browned. Add a bit more oil if necessary. Add water chestnuts and
saute for 1-2 minutes longer; combine walnuts and water chestnuts
with reserved vegetables and set aside. Heat remaining oil until very
hot. Remove shrimp or chicken from marinade, allow excess to drip
off, and reserve marinade. Stir-fry shrimp or chicken strips until
cooked through, 3-4 minutes. Add chicken broth and reserved
marinade. Cook until bubbling; return vegetables, walnuts and water
chestnuts to wok. Toss and heat through. Stir in tarragon and serve
immediately over steamed rice or crisp noodles.

Modified from: Great Good Food by Julee Rosso, Crown Publishers,
Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's
KookNet.

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