1 c  Chicken breast diced
1/2 c  Pine nuts
1/2 c  Bamboo shoots, diced
2 tb Garlic, minced
2 tb Green onions, finely chopped
4 tb Vegetable oil
-chicken marinade-
1 tb Corn starch
2 tb Water
1 tb Chinese wine
2 ts Soy sauce
-sauce--
1 tb Soy sauce
1 tb Water
2 ts Hoisin sauce
1 ts Oyster sauce
1 ts Chili bean sauce
1 ts Sugar
1 ts Sesame oil

Dice chicken, place in a bowl and mix with marinade ingredients. Before
dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat
wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden
brown. Set aside on paper towel. Using the same wok, heat again and add 2
tablespoons vegetable oil. On high heat, add garlic and stir-fry 10
seconds, then add chicken with marinade and stir-fry until white, but not
completely cooked through. Add sauce and bamboo shoots and cook for 2
minutes. Add pine nuts and green onions, mix well and serve.