4 medium-size dried mushrooms (shiitake) 2 t. each soy sauce, cornstarch, dry sherry and water Dash of white pepper 1-1/2 lb. boneless chicken breasts, cut in bite-size pieces 3-1/2 T. oil, divided 1 small garlic clove, minced 1/2 c. sliced bamboo shoots 1/2 lb. snow peas, ends and strings removed Cooking sauce: 1/2 c. water 1 T. dry sherry 2 T. oyster sauce or soy sauce 1/4 t. sugar 1 t. sesame oil (optional) 1 T. cornstarch

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice, and set aside.

In bowl, combine soy sauce, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1-1/2 t. oil and let stand for 15 minutes to marinate. Prepare cooking sauce and set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 T. oil. When oil begins to heat, add garlic and stir once. Add chicken and stir fry until opaque (about 3 minutes). Remove from pan.

Add the remaining 1 T. oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir fry for one minute, add a few drops of water if pan appears dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. Serve with rice. Makes 3 or 4 servings.