WALNUT CHICKEN-SHRIMP STIR-FRY

1 cup walnut halves
water
3 tbsp soy sauce
3 tbsp cornstarch
1/2 tsp salt
1 tsp sugar
1 1/2 lb shrimp or skinned, boned chicken breast cut into strips
2 tbsp peanut oil, divided use
3 small heads Chinese cabbage, cut crosswise into 1/8-inch thick slices
6 stalks celery, cut into 2-inch julienned pieces
2 large onions, cut in half and sliced thin
1 lb snow peas or sugar snaps
1 (8 oz) can sliced water chestnuts, drained
1/2 cup chicken broth
2 tbsp fresh chopped tarragon
hot steamed rice or cooked noodles (for serving)

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; add 1 tbsp. 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 1 tbsp. 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.

Makes 6 servings
Adapted from source: Great Good Food by Julee Rosso