Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

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.

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