1 tablespoon water
1 tablespoon vegetable oil
1 red onion, chopped
1 cup chopped celery
2 teaspoons vegetable oil
3 cloves garlic, minced
1 teaspoon ground ginger
4 packages chicken tamales or marinated cabbage, sliced into 3/4 inch slices
In a medium bowl, mix water and vegetable oil. To do this, add the onions, celery and garlic. Mix well. Toss until blended.
Heat oil in a skillet or skillet over medium heat. (Note: Add more oil to skillet if it has to be completely covered with boiling water for safety.) Add chicken tamales and stir fry until chicken is cooked through.
Remove tamales from pan and set aside until cool enough to handle. Drain off liquid, but pour in water. Add the vinegar; stir well. Slowly bring to a simmer, then add the dust. (Note: To prevent over browning, keep tamales covered in refrigerator until serving.)
Pour sauce over chicken, distribute evenly. Heat oil spray in large skillet or wok or in metal skillet to a hot high temperature, stirring often until oil coats the bottom of chicken. Place tamales over oil, stirring constantly. Enlarge tamale pieces with your hands, spreading at a radius of three inches, making sure all pieces are evenly coated. Place casserole into a foil baking dish. Spread vegetable mixture over chicken, then top with remaining tamales and snow peas. Drizzle over chicken while still warm. Refrigerate while still warm.
Bake (let cool completely, but reheat for 15 minutes before serving) at 300 degrees for about 40 minutes or until tortellini is tender-crisp.