1/2 c. dried mushrooms
1 whole chicken breast, skinned, split & boned
1 tsp. cornstarch
3 tbsp. soy sauce
1 tbsp. cooking oil
1 clove garlic, minced
1 lg. green pepper
1/2 c. bamboo shoots
2 tbsp. chopped nuts (peanuts)
1/2 tsp. crushed red pepper

Soak mushrooms in enough warm water to cover for 30 minutes; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite-size pieces. Blend 1 tablespoon cold water into cornstarch; stir in soy sauce. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. Stir fry garlic in hot oil 30 seconds. Add green pepper, bamboo shoots, peanuts, red pepper and mushrooms. Stir fry 2 minutes. Remove from wok (add more oil if needed). Add chicken, stir fry 2 minutes. Stir soy sauce; stir into chicken. Cook and stir until thickened and bubbly. Add green peppers, bamboo shoots, peanuts, red pepper and mushrooms. Cover and cook 1 minute. Serve at once. 2 servings.