Recipe - Kung Bow Chicken

One half cup Dried Mushrooms
1 Whole Boneless Skinless
Chicken Breasts, bite size
pieces
1 teaspoon Cornstarch
3 tablespoon Soy Sauce
1 tablespoon Cooking Oil
1 Clove Garlic; minced
1 lg Green Pepper; cut in 1/2"
pieces
One half cup Bamboo Shoots; halved
lengthwise
2 tablespoon Peanuts; chopped
One fourth teaspoon Crushed Red Pepper

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.
Posted to recipeludigest Volume 01 Number 165 by James and Susan Kirkland
kirkland@gj.net on Oct 26, 1997