Ingredients

• 1 1/2 lbs ground chicken, processed in food processor
• 1 teaspoon fresh ginger
• 1 teaspoon fresh garlic
• 1 1/2 teaspoons soy sauce
• 1/2 cup chicken stock
• 2 egg whites
• 2 cups peanut oil
• 1 cup sugar snap pea
• 1/2 cup fresh shiitake mushroom
• 1 (6 ounce) can water chestnuts
• 1 teaspoon chili paste
• 1 tablespoon mushroom soy sauce
• 1 cup chicken stock
• 1 tablespoon cornstarch

Instructions

1. Peel and grate ginger.

2. Finely mince garlic cloves.

3. Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.

4. Lightly beat and gently fold in egg whites.

5. Thinly slice mushrooms.

6. Chop water chestnuts.

7. Heat peanut oil in wok to frying temperature of 375°.

8. Drop chicken mixture by rounded spoonful 5 or 6 at a time.

9. You should taste test to be sure seasoning is to your liking.

10. Finish frying chicken.

11. Drain oil from wok.

12. Stir fry snap peas, mushrooms, water chestnuts.

13. Return chicken to wok.

14. Add chili paste & soy sauce.

15. Stir corn starch and chicken stock together.

16. Pour into wok and toss to coat meat & vegetables; allow to thicken.

17. Serve over white rice.

18. Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.