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1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and
then in the cornstarch mixed with a pinch of salt. 2. heat some oil until
fairly hot and fry the diced chichen. drain. 3. slice the peppers in half
vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
4. cut the parboiled bamboo shoots to the same size as the peppers. mix
the sauce ingredients together in a bowl. 5. fry the cashew nuts in
moderately hot oil until they are lightly browned and crunchy. 6. heat 2
tb of oil in the wok and stir fry the garlic, bamboo shoots and the
peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with
rice wine, and pour in the sauce. stir fry all the ingredients briefly
over a high heat and add a pinch of msg (optional) to heighten the flavor.
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