1/2 c  Oil
2    Chicken breasts
1 tb Sherry
1 tb Light soy sauce
1 tb Corn starch
1 cn (8-oz.) bamboo shoots, diced
2 tb Hoison sauce
1/2 ts Crushed red-hot pepper
1 tb Chopped scallion
1 ts Chopped ginger

Bone chicken and cube it. Mix sherry, soy sauce and
corn starch. Marinate chicken in cornstarch mixture
for 15 minutes.

Heat oil. Add chicken cornstarch mixture and stir-fry
for 2 minutes. Remove chicken. Add bamboo shoots,
hoison sauce, scallion, ginger and crushed red
peppers. Stir well, then add chicken and serve.