2 c  Mung bean sprouts
8    Nami dried black mushrooms
1 lg Green bell pepper
1/2    Stewed chicken breast
8    Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c  Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove
stems; slice caps in thin strips. Wash bell pepper; slice in half
lengthwise; slice in long, thin strips. Remove chicken meat from bone;
pick meat apart into shreds. Wash green onions; cut off roots and discard;
shred green tops and whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose pieces.

Place bean sprouts and sliced pepper in colander in a larger bowl. Pour
boiling water over vegetables to cover. Steep for 2 minutes. Remove
colander from hot water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another
30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar;
bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
until fairly thick. Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot. Add green onions.
Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it
is thick to start.