Chinese Vegetables and Shredded Chicken
4 servings

2 cups Mung Bean Sprouts
8 Nami dried black mushrooms
1 large Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 tsp Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 tsp Sugar
1/2 tsp Shrimp sauce
1 tsp Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start.