4 T Oil
1 lb diced chicken (boneless + skinless)
1/2 diced red pepper
1/2 diced green pepper
6 sliced water chestnuts (fresh is best!)
2 T cloud ears (tree fungus)*
2 scallions, minced
1 t minced ginger
1 clove garlic, minced
1 t cornstarch made into paste with cold water
Chinese spicy yu shiang sauce ingredients:
3 T soy sauce
generous dash pepper
1 t sugar
2 T sherry
1/2 t salt
1 t vinegar
1 t Chinese chili sauce
1 t hoisin sauce
1 t sesame oil
Soak cloud ears in boiling water for 1/2 hour and then cut into large pieces.
Combine sauce ingredients together.
Heat oil in wok. When hot, add chicken
and all the vegetables except the scallions.
Stir fry until almost done-chicken should be white. Remove these items from your wok and set them aside in a bowl. Meanwhile, add more oil to wok; then add scallions, ginger and garlic. When aroma is evident, add the sauce ingredients. Bring to a boil.
Return reserved chicken and vegetables to wok and bring to a boil again. Quickly restir cornstarch paste and add some of hot liquid to cornstarch paste, then add to wok. Stir until thickened.