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Olive Kernels, Gingko Nuts, and Vegtables

Vegetables, also Vegetarian Foods

Olive Kernels, Gingko Nuts, and Vegtables
1/2 cup corn oil
2 slices fresh ginger, slivered
2 black mushrooms, soaked, stems removed, then diced
1/2 cup button mushrooms, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/4 cup olive kernels
2 chicken thigh meat cut into one-inch pieces
1/2 can gingko nuts, drained
3 Tablespoons corn kernels
1 Tablespoon mushroom soy sauce mixed with two teaspoons cornstarch and one teaspoon cold water
1. Heat oil in a wok, fry ginger half minute until fragrant, then add mushrooms, peppers, and olive kernels, and fry for two minutes until mushrooms are somewhat crisp and olive kernels are light tan. Then drain and set aside.
2. Be sure the oil is again hot, and fry the chicken pieces for two minutes, drain and discard all but one tablespoon of the oil.
3. Reheat the tablespoon of oil, add mushroom mixture, the chicken, gingko nuts, corn, and mushroom soy mixture, and stir-fry for two minutes, then serve.

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