Ingredients:
1 lb chicken breasts
2 tablespoons cornstarch
1 tablespoon sherry wine
1/4 teaspoon white pepper
1 lb mushrooms
1 1/4 cups chicken broth
1 cup oil or 1 tablespoon oil
1/3 cup sliced bamboo shoots
3/4 cup thinly sliced cabbage
1/2 teaspoon sugar
2 tablespoons water
Directions:
Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
Heat oil in wok. 1 tablespoon or 1 cup
Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
Add mushrooms, bamboo shoots and cabbage.
Stir fry 2 minutes.
Add chicken broth and sugar.
Bring to a boil.
Add chicken.
Dissolve remaining cornstarch in water and add to wok.
Cook till thick.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.