-Chicken -
4    Medium-size dried mushrooms
2 ts Each soy sauce, cornstarch,
-dry sherry & water
-dash of white pepper
1 1/2 lb Chicken breasts, skinned,
-boned, and cut in bite-siz
-pieces
3 1/2 tb Salad oil
1 sm Clove garlic, minced
1/2 c  Sliced bamboo shoots
1/4 lb Snow peas, ends and
-strings removed
-Cooking sauce -
1/2 c  Water
1 tb Dry sherry
2 tb Oyster sauce
1/4 ts Sugar
1 ts Sesame oil
1 tb Cornstarch

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce – mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add chicken
and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from
pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and
bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan
appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few
drops more water if pan appearas dry. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken – first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.