*  Exported from  MasterCook II  *

              Chicken with Sweet Yellow Pepper and Mushrooms

Recipe By     : Marian Russell
Serving Size  : 1    Preparation Time :1:00
Categories    : Ethnic - Chinese                 Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 300      Grams         Chicken Breast Filet -- (10 ounces)
     1/2  Teaspoon      Salt
   1 1/2  Tablespoons   Corn Flour
   1                    Egg White
   2      Tablespoons   Sesame Oil
   1      Large         Onion
   1      Clove         Garlic,Minced
   1      Tablespoon    Ginger,Fresh,Finely Minced
  85      Grams         Bamboo Shoots or Mung Bean Sprouts -- 1/2 small can
   1      Large         Yellow Pepper,Sweet
   3      Large         Mushrooms
   2      Tablespoons   Vegetable Shortening
   2      Teaspoons     Corn Flour
   2      Tablespoons   Water
   2      Tablespoons   Sherry,Medium Dry (Cooking)
   3      Tablespoons   Water
   2      Tablespoons   Soy Sauce
   1      Tablespoon    Sugar

1)  Roughly chop the onion.  Put it in a bowl and set aside.

2)  Slice the garlic into thin rounds.  Mince the ginger.  Put the garlic and ginger into a small bowl and set aside.

3)  Put the bamboo shoots in a small bowl and set aside.

4)  Remove the stems from the mushrooms.  Chop the caps into wedges and each stem in half into two cylinders.  Put them into a small bowl and set aside.

4)  Chop the yellow pepper into bite-sized pieces.

5)  Wash and dry the chicken.  Cut it into 2 inch strips that are about 1/2 inch wide.  Put the chicken in a bowl, add the salt and mix well.  Add 2 teaspoons of the corn flour and mix well.  Add the egg white and mix well.  Set the mixture aside.

6)  In a small bowl, mix together the 2 tsp. corn flour, 2 T. sherry and 2 T. water and set aside.

7)  In another small bowl, mix together the 3 T. water, 2 T. soy sauce and 1 T. sugar and set aside.

8)  Heat the sesame oil in a large skillet or wok.  When hot, stir fry the chicken until the pink color is gone and it is cooked through.  Remove the chicken from the pan into a clean bowl.

9)  Melt the vegetable shortening in the same skillet.  When melted, add the chopped onion and stir fry until it becomes shiny and loses its sharpness - about 3 minutes.

10)  Add the garlic and ginger to the onions and stir fry for 1-2 minutes.

11)  Add the bamboo shoots and stir fry for 1 minute.

12)  Add the yellow pepper and stir fry for 1 minute.

13)  Add the mushrooms and stir fry for 1 minute.

14)  Add the soy mixture and return the chicken to the pan.  Stir fry for 30 seconds.

15)  Add the sherry mixture and stir fry for an additional 30 seconds.

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Serving Ideas : Serve with Japanese White Rice (see recipe)