INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 10.3mg
Sodium: 163.8mg
Potassium: 185.8mg
Carbohydrates: 5.6g
Fiber: 1.4g
Sugar: 3.5g
Protein: 5.5g