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1
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
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2
Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
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3
In a bowl, combine soy, cornstarch, sherry, water and pepper.
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4
Add chicken and toss to coat, then stir in 1 1/2 teaspoon of the oil and let stand for fifteen minutes to marinate.
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5
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
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6
Place a wok or wide frying pan over high heat.
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7
When pan is hot, add 2 tablespoon of the oil.
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8
When oil begins to heat, add garlic and stir once.
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9
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
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10
Remove chicken from pan.
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11
Add remaining 1 tablespoon oil to pan.
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12
When oil is hot, add mushrooms and bamboo shoots.
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13
Stir-fry for one minutes, adding a few drops water if pan appears dry.
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14
Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry.
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15
Return chicken to pan.
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16
Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
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17
Variations: Cashew or Almond Chicken - first toast 1/2 cup cashews or blanched almonds in 1 tablespoon salad oil over medium-low heat until golden; remove from pan and set aside.
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18
Stir in nuts just before serving.
