Preparation:
Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces. Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside.
Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min. Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at once. |
