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Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife.
Gently press shrimp with fingers to flatten.
Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread.
Brush or rub small amount of egg mixture over each shrimp. Heat oil in wok over medium-high heat until it reaches F. Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side.
Drain on absorbent paper. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Cover and cook for 5 minutes. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat.
Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.This Cocoa Nib & Pomegranate Overnight Oats recipe is an easy, healthy way to start the day.
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