Chinese spare rib recipe

How to Prepare / Make / Cook - ?

If you want to make this recipe more exotic, use half fresh and half dried black mushrooms. Soften the dried mushrooms in hot water, trim the stems, and cut the caps into pieces similar to the fresh mushrooms. You may also with to try other kinds of fresh mushrooms, such as porcini or shiitake.

1 pound skinless boneless chicken breast, cut into ¾ inch cubes (about 2 cups)
1 teaspoon dry sherry
2 teaspoons cornstarch
1 ½ teaspoons salt
3 tablespoons canola, corn, or peanut oil
2 slices unpeeled gingerroot, 1 X 1/8 inch each
1 garlic clove, crushed and peeled
¾ pound fresh button mushrooms, cleaned and quartered (2 cups)
¾ pound fresh snow peas, ends snapped off and strings removed (2 cups)
1 (8-ounce) can sliced bamboo shoots, drained (1 cup)

1. Place the chicken in a bowl. Add the sherry, 1 teaspoon of the cornstarch, and salt and stir together until the chicken is well coated. Set aside. Dissolve the remaining teaspoon of cornstarch in 1-tablespoon water. Set aside.

2. Pour the oil into a wok or stir-fry pan and place over high heat. Add the gingerroot and garlic and stir around the pan until the oil is hot but not smoking; the gingerroot and garlic will begin to sizzle.

3. Stir the chicken again and pour it into the pan. Stir constantly until the chicken turns white, about 2 minutes. Add the mushrooms, snow peas, and bamboo shoots. Continue stirring until the snow peas turn a darker green.

4. Give the cornstarch mixture a quick stir to be sure it is completely dissolved and pour it into the pan. Continue stirring until the liquid thickens. Remove and discard the gingerroot and garlic. Serve immediately.