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1 lb skinned chicken breast. 1/3 Slivered almonds 5 slices fresh ginger root 3 green onions, chopped to about 1" lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoots 1 cup vegtable oil ~~Marinade~~ 1/4 tsp salt 1/8 tsp white pepper 1 tsp cornstarch 1 Tbsp soy sauce 1 egg white ~~Seasoning sauce~~ 1 Tbsp rice vinegar 2 Tbsp soy sauce 1 Tbsp dry sherry 1/2 tsp salt 1 tsp sugar 1/2 tsp cornstarch Cut chicken into 1 cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot. Serves 4


Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

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