Ingredients :1 lbs. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12-15 dried hot peppers
Sauce:6 tablespoons soy sauce
2-3 tablespoons cornstarch
2-3 tablespoons powdered dry ginger
3 tablespoons sherry
Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tablespoons of cooking oil in a wok.
Brown the peppers under medium-high heat and remove them to a plate.
Add the cubed chicken and cook until pink color disappears (2-5 minutes).
Remove the chicken from the wok. Add 1 tablespoons of oil to the wok, and add the carrots. Stir-fry until carrots begin to soften. (If you prefer soft vagetables, you can add several tablespoons of water to the carrots and steam them for 5 minutes or so).
Add the bamboo shoots and stir-fry 1-2 minutes.
Add the peppers, chicken, and the sauce to the wok. Stir over medium heat until the sauce thickens....