1 lb. boneless chicken breast, cubed
4−6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12−15 dried hot peppers
cooking oil
Sauce:
6 tbsp. soy sauce
2−3 tbsp. cornstarch
2−3 tbsp. powdered dry ginger
3 tbsp. sherry
Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. 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 min). Remove the
chicken from the wok. Add 1 tbsp. 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 min. 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.