Chicken with Five Shreds

• lb boneless skinless chicken breast, julienned↗1 lb
• teaspoon salt↗1 teaspoon
• egg white1
• tablespoon cornstarch↗1 tablespoon
• peanut oil, for stir-frying
• cloves garlic, minced↗2
• piece ginger, thin,julienne↗1
• scallion, julienne↗1
• cup carrot, 1 inch in length,julienne↗1⁄4 cup
• red pepper, julienne↗1⁄4
• green pepper, julienne↗1⁄4
• cup bamboo shoot, julienne1⁄4 cup
• dried black mushrooms, soaked in boiling water 20 minutes,stems removed,julienne↗4
• box firm tofu, drained and julienne (tofu)↗1⁄2
• Sauce
• tablespoons light soy sauce↗2
• teaspoons sugar↗2
• tablespoon chili paste with garlic↗1
• tablespoon sherry wine↗1
• cup chicken stock↗1⁄4
• teaspoon cornstarch↗1

Step-by-step instructions

1. 1

   Combine sauce ingredients in a bowl.

2. 2

   Set aside.

3. 3

   Combine chicken shreds with salt, egg white and cornstarch.

4. 4

   Mix lightly with hand.

5. 5

   In a wok, heat 1 1/2 T.

6. 6

   oil until hot.

7. 7

   Add chicken, stir to separate, cook until no longer pink.

8. 8

   Remove and set aside.

9. 9

   Wipe out wok with paper towel.

10. 10

    Heat 2 T.

11. 11

    oil in wok.

12. 12

    Stir-fry garlic, ginger and scallion 1 minute.

13. 13

    Add carrots, peppers, bamboo shoots, and mushrooms.

14. 14

    Stir-fry for 1 minute.

15. 15

    Remove to bowl.

16. 16

    Reheat 2 T.

17. 17

    oil in wok.

18. 18

    Add bean curd.

19. 19

    Stir-fry gently for 1 minute.

20. 20

    Add all vegetables.

21. 21

    Add chicken.

22. 22

    Stir-fry 3 minutes.

23. 23

    Pour in sauce mixture.

24. 24

    Stir-fry 2 minutes more.

25. 25

    Serve hot over steamed rice.